In 4-cup glass measuring cup or medium bowl, stir water and honey until honey is dissolved. Sprinkle yeast on top and set aside 10 minutes or until foamy.

Stir olive oil into yeast mixture.

In large bowl, whisk flour and salt until well combined. Make a well in center of mixture and pour yeast mixture into well. Stir with a wooden spoon until a shaggy dough just comes together.

Turn dough out onto lightly floured worked surface. Using floured hands, knead dough 5 minutes or until smooth and elastic, adding additional flour to hands and surface as needed.

Cut dough into 2 even portions (a kitchen scale helps with this step). Form each portion into a ball.

Brush 2 large bowls with olive oil and place 1 ball of dough into each bowl. Turn dough to coat in oil. Cover bowls tightly with plastic wrap and allow to sit at room temperature 90 minutes or until dough has doubled in size.

Use dough to make pizza(s) right away, or transfer to a freezer bag to freeze for future use. Allow frozen dough to thaw in refrigerator overnight before using.