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In a large bowl, combine water, dry yeast, honey and olive oil. Then add the flour and salt, mixing well until a sticky dough forms. Cover and let rest for 30 minutes.
Begin the stretch and fold method. Perform this 3 times, allowing the dough to rest for 30 minutes between each fold.
Perform a final coil fold and refrigerate 12 hours or overnight.
The next day, remove the dough from the refrigerator and transfer it to an oiled, non-stick baking pan.
Preheat the oven to 425°F. Let the dough rise until doubled in size, which may take up to 2 hours.
Drizzle generously with olive oil dimple with fingers and add your desired toppings.
Bake 25 to 30 minutes, until the underside is golden and crisp.