In a small bowl, mix warm water with the honey and salt. Sprinkle the yeast on top and let it sit about 5 minutes, until slightly foamy.
Pour into a bowl of flour, stir to combine, then knead gently for about 2 minutes. The dough will be a little sticky. That’s what makes it airy later.
Cover and let rest for 4–5 hours at room temperature until doubled.
Split dough into two balls. Fold each ball over itself 8 times, shaping into a smooth round. Place seam-side down in lightly oiled bowls. Cover and refrigerate overnight (or up to 7 days).The cold rise gives the dough incredible flavor and texture. Remove dough from fridge 1 hour before baking and preheat oven to 550°F with a pizza stone (or upside-down baking sheet).
Flour your surface and press the dough out gently with your fingertips. Be careful not to pop those precious bubbles!
Stretch on your knuckles until it reaches about 10–12 inches.
Add toppings and slide onto the hot stone.
Bake 8–10 minutes until golden, bubbly, and irresistible.
