In a small bowl, stir together the warm water, honey, and salt. Sprinkle yeast over the top and let sit for 5 minutes. Stir to combine.

In a large mixing bowl, measure 3 1/3 cups flour and create a well in the center. Pour the yeast mixture into the well and mix with a firm spatula until a shaggy dough forms.

Knead the dough by hand for 2 minutes (it will be sticky). Cover the bowl with plastic wrap and let rise at room temperature for 4–5 hours, or until doubled in size.

Transfer the dough to a floured surface. Lightly coat in flour and divide in half. Fold each piece of dough in half 8 times, turning after each fold, then shape into a ball.

Place each dough ball seam-side-down into a lightly oiled bowl. Cover and refrigerate overnight (up to 1 week).

To use, remove dough 1 hour before shaping to let it come to room temperature.

Preheat oven to 550˚F with a pizza stone or inverted baking sheet on the center rack.

Lightly flour a pizza peel and prepare your toppings.

On a floured surface, shape dough gently with your fingertips, avoiding any air bubbles. Stretch the dough over your knuckles, rotating outward until it forms a 10–12″ crust.

Place dough on the prepared peel, shake to ensure it’s not sticking, then top with sauce and ingredients.

Slide the pizza onto the preheated stone and bake for 8–10 minutes or until golden and slightly blistered.