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.