Combine water, yeast, sugar/honey, and olive oil in a large bowl to proof.
In another bowl, mix together flour and salt. Create a well in the center of your flour mixture.
Pour water into the well. Gradually, using your fingers, stir the water/yeast mixture to pull the flour into the center. Once it becomes sort of shaggy, begin kneading the whole mess together into a ball. You can turn it out on the the counter to do this.
You will want to knead by folding the dough over onto itself, pushing away, and pulling back, until the ball is soft and when you push your finger against it, it springs back. This will take about 15 minutes. Don’t shortchange this process.
Divide the ball in half and shape into two balls. At this point, put them on a baking sheet covered with a damp cloth in a room at least 70 degrees and allow to double in size. This can take from 1 to 4 hours depending on the room temperature.
Or you can cover with plastic wrap and refrigerate overnight. If you refrigerate overnight (8 hours), remove from refrigerator about 30 to 45 minutes before you want to begin shaping. It needs to be at room temperature or it will continue to shrink back as you try to stretch it.
In the meantime, heat your oven to 500 degrees with a pizza stone in it. This will take the 45 minutes that your dough is resting.
Shape and top pizza.
Place pizza on a pizza peel or baking sheet without a rim that is covered with cornmeal. When oven is hot enough, transfer pizza from peel or baking sheet to pizza stone. Bake until cheese bubbles and dough is has some brown to it – this can be just a couple of minutes to 7 or 8 minutes depending on the number of toppings.
Use your pizza peel or baking sheet to remove pizza from oven. Cut and serve. I like to drizzle more olive on on top before eating.