My honey is organic and does not have additives that would more likely kill the yeast, so not sure what's up. FYI, I did research the effect of honey on yeast and turns out it came up quite quickly in my search that honey CAN kill yeast.

This comes out 'ok', but the honey seems to be interfering with the yeast - it doesn't foam, just a few measly bubbles and gets murky - After trying with several different packages of unexpired yeast, I relented and just used the flat-ish yeast but expect my result would be much better if yeast would foam. Then stretch to fit the entire pans! Bake for 15-20 and then take out to add sauce or toppings! Sooooooo good! I stretch and leave on counter for another hour minimum.

I use a rubber spatula and slice in half and pour into 2 large baking sheets. This recipe is so versatile! This exact recipe can be split after letting rise for a few hours. I am obsessed with this recipe! I love that you can mix it up and leave it out. Would this work just the same if I used instant yeast instead? 'Can I ferment this in the fridge for 72 hours to develop flavor? I’ve made this many times with overnight rise and 8 hour rise and it is dependable and delicious.' I am also inquiring about the following comment that was previsously posted

No no machine