Add the warm water and honey to the bowl of a stand mixer. Whisk them together until the honey is diluted into the water. Sprinkle the yeast over the top of the honey water and let it sit for ten minutes.
After about 10 minutes, the yeast should be foamy. Add 2 cups of flour, the olive oil, and the salt. Use the dough hook attachment for your mixer and mix on low until the flour is mixed in.
The dough should be smooth and not stick to the bottom or sides of the bowl. If the dough is too sticky, add more flour ONE tablespoon at a time. After each addition, let the mixer knead the dough for about 15 seconds before deciding if you need to add more. Be sure to not add too much flour. I usually only need to add one extra tablespoon. When the dough is the right consistency, increase the speed to medium and let the mixer knead the dough for 3 minutes.
Lightly grease a bowl with olive oil. Remove the dough and place it into the bowl, rolling it around to coat it in the oil. Cover the bowl with a towel and set someplace warm (I usually set mine near the oven).
Set your oven temperature to 475 degrees and let your oven preheat. Let your dough rise while your oven is preheating.
Once your oven has preheated, remove the dough to a clean, lightly floured surface. Cut the dough in half for two 12” pizzas or into quarters for four 6” pizzas.
Use your hands or a rolling pin to roll your dough out. Try for 1/4” thickness.
Place your rolled out dough onto a pizza stone. Cook one pizza at a time if baking 12” pizzas. If you don’t have a pizza stone, a round baking sheet (or any baking sheet large enough) will work.
Top your dough with sauce. If making two 12” pizzas, use 1/2 cup of sauce. If making 6” pizzas, use 1/4 cup of sauce. Spread the sauce evenly, leaving an edge for the crust. Top with cheese and any other desired toppings.
Place the pizza into the oven on the rack that is second from the bottom. Bake for 15-20 minutes until the cheese is melted, the toppings are cooked, and the crust is a deep golden color.
Remove the pizza from the oven and let it cool on the stone (or baking sheet) for a few minutes before sliding it onto a cutting board to slice. Enjoy!!