In a small bowl, add the warm water and sprinkle the yeast. Mix it well, with a spoon, so the yeast dissolves in the water. Cover with plastic wrap and let it proof for about 5 minutes or until foamy.

Add the olive oil and the honey to the yeast and mix. Let it sit for 5 more minutes.

In a stand mixer, fitted with a dough hook, combine the flour and the salt and mix on low, just to combine. Add the yeast mixture and turn your mixer on low speed. Once the flour and the yeast are incorporated, increase the speed and let the stand mixer knead the dough until smooth and elastic. That should take anywhere from 5 to 10 minutes. (You can also knead the dough by hand in a floured surface.)

Shape the dough into a smooth ball and place it in a bowl greased with olive oil. Brush some olive oil on the dough as well! Cover the bowl with a damp cloth (or plastic wrap) and let it rise for 1 to 2 hours, or until doubled in size. (Alternatively, you can rise it in the fridge for up to 8 hours!)

Thirty minutes before baking the pizza, place your pizza stone on the lowest rack in the oven and preheat the oven to 550F (500 if your oven doesn't go that high!).

Once the dough has doubled in size, use a large knife or a bench scraped to divide it into 2 to 4 pieces.

Knead each individual part a little bit and form them into small smooth balls. Place the balls on a lightly floured surface and let them rest for 10 minutes.

Roll out your dough on a floured worked surface. Flatten the dough ball into a 1/2 inch thick disk and roll to a diameter of about 7 inches if you're making 4 individual pizzas or 12 to 14 inches if you're making 2 pizzas.

Transfer to a parchment paper-lined pizza pell, drizzle some olive oil and sprinkle some salt and pepper on your pizza dough.

Your pizza is now ready for the delicious toppings of your choosing! :)