In a small bowl, combine water, honey, salt, and yeast

Let the mixture sit for about 5 min. (should get foamy) 

Add flour to a large mixing bowl.

Stir yeast mixture and add to the flour. 

Knead the dough with a stand mixer+dough hook attachment or by hand (it will be sticky) – for about 2 minutes.

Cover the bowl loosely and let rise at room temperature for about 4 hours or until doubled in size. 

Transfer dough to a floured surface – divide into two pieces. Fold each piece of dough repeatedly (see blog notes) in half – this traps air and creates that bubbly crust.

Shape the 2 pieces into rounds and place them in a lightly greased bowl. Cover and refrigerate for 12+ hours.  (or up to 5 days)

Remove the dough about an hour before cooking, to allow it to come to room temperature.

Preheat your oven to 550 F. (preheat pizza stone with oven if using) & prep your sauce and toppings.

Transfer dough to a floured surface, turning to lightly coat in flour. Gently spread out dough- making sure NOT to pop any bubbles.

Continue stretching and working the dough until your desired size pizza has formed (10-12″ is ideal- remember that it will shrink a little in the oven) 

Place toppings on dough and transfer (using a pizza peel) to the preheated pizza stone. Bake for 8-10 minutes or until the crust is golden brown.