In a small bowl, dissolve honey in 1/4 cup warm water then sprinkle on yeast.
Set aside until foamy.
In the bowl of an electric mixer fitted with a dough hook combine flour and salt.
Add oil, proofed yeast mixture and remaining water.
Mix on low speed until combined. Dough should form a cluster around the hook. If too runny or too stiff, add flour and/or water until you get the right consistency.
Turn up speed and knead the dough for 5 minutes until dough is smooth.
Turn out dough and knead by hand for a few minutes.
Place in a clean bowl in a warm spot and cover with a damp towel.
Let rise to until double in size, 1 to 2 hours. At this point, you can put dough in a sealed plastic bag in the fridge until ready to use (up to 2 days). I usually make two pizzas with this amount of dough.
Divide into two, and knead for a few minutes.
Place the dough on a parchment or cornmeal lined baking tray.
Stretch out dough to desired thinness using your hands (much easier than a rolling pin).
Repeat with the second half of dough or save for another day.
Prepare and arrange toppings as desired.
Preheat oven to 450F (230C).
Bake for 7-12 minutes until bubbly and golden.