In the mixing bowl to your standing mixer combine the yeast, warm water, honey and 1 cup for the flour. Let sit for 30 minutes.
The mixture should be frothy. Add the vital wheat gluten, salt, orange juice, olive oil, and 2 cups of flour. Mix with the bread hook attachment, adding the remaining 1 cup of flour one ¼ cup at a time. Once a smooth, elasticky bread comes together the dough is ready. It may seem a little sticky, but the dough shouldn't stick to your hands. If it does add flour, just a bit at a time.
Form the dough into a ball and place in a greased bowl to rest. Cover with plastic wrap and allow to double in size, about 1 hour and 40 minutes to 2 hours. As your dough approaches it's resting time, pre-heat your oven as hot as it will go with the pizza stone inside - we have a conventional oven and I found the broiler setting to work best, otherwise I preheat at 500F. If using a baking sheet, keep the oven just slightly cooler at 475F.
Once dough has doubled in size, remove from the bowl onto a lightly floured surface and divide in two. Form each half into a ball. Roll out about 16" in diameter for a thin crispy crust. Transfer dough to parchment paper and add desired toppings. Transfer dough and parchment paper to the hot pizza stone cook for 7 minutes and remove the parchment paper. Turn 180 degrees and continue cooking for another 8 minutes or until crispy. Brush the crust with extra virgin olive oil.