In a small bowl, stir together lukewarm water, honey, and salt then sprinkle the top with Active dry yeast and let sit 5 minutes then again stir.

Take flour in a large bowl and make a well in the center. Pour yeast mixture into the center then mix with a firm spatula until the dough comes together. Knead by hands for 2 minutes. Cover the bowl and let rise at room temperature for 4-5 hours or until doubled in size.

Transfer the dough to a floured surface, then divide in half. Fold each piece of dough in half 8-10 times. Form a ball in your hands and transfer each piece of dough to a greased bowl seam-side-down, cover with cling wrap and refrigerate for 20-24 hours.

Whenever you want to make pizza, remove the dough an hour before using to let it relax and come to room temperature. Before forming the pizza crust, preheat your oven at 250 C

When dough is about room temperature, transfer 1 piece of dough to a floured surface.

Pat the center of the dough gently with fingertips, leaving a thicker crust at the edge. Continue working the dough until a 10-12” pizza has formed. It will shrink slightly so make it a little bigger than you think.

DO NOT pop any bubbles present. Place the dough down on a lightly floured pizza peel.

Spread on desired pizza sauce and toppings.

Transfer pizza in the preheated oven and bake at 250˚C for 8-10 minutes or until the crust is golden brown.
(Pizza should always be baked in a very hot oven 250 C ).