In a small bowl, active the yeast with the warm water and honey. Stir with a spoon to combine and let sit for 5 minutes until foamy.
2 ¼ teaspoon active dry yeast, 1 cup warm water, 1 tablespoon honey
Pour the yeast water into a stand mixing bowl and add the flour, olive oil, and salt.
2 ¾ cup all purpose flour, 1 tablespoon olive oil, 1 teaspoon salt
Mix with the hook attachment for 8-9 minutes or until it is soft and smooth. If the dough is sticking to the sides of the bowl, add in extra flour 1 teaspoon at a time until it forms a ball.
Tear off a gum ball sized piece of the dough and slowly stretch it out as thin as possible before ripping. If it rips quickly, knead it for a few more minutes. It should be able to stretch thin enough where you can see your finger through it.
Shape the dough into a ball.
Place the dough ball into a large lightly oiled bowl and cover it tightly with plastic wrap. Place in a warm spot to rise until doubled, about 20-30 minutes.
Then lightly punch down the dough down to remove any excess gas.
Portion or roll the dough on a lightly floured surface into desired shape, size, and thickness.
Transfer the rolled dough onto a sheet pan.
Top with desired toppings, drizzle with olive oil, and bake at 425 F/220 C for 15-20 minutes, depending on the thickness. When the crust is starting to brown and the cheese and toppings are melted, it's done!