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Stir warm water, honey, and yeast together in a small bowl. Let it sit 5-10 minutes until it goes foamy on top.
Whisk flour and salt in a large bowl. Pour the yeast bloom in and stir for 30-45 seconds, then add the olive oil. Keep mixing until you have a shaggy, sticky dough with no dry flour hanging around. Cover and rest 10 minutes.
Wet your hands, then grab the dough from one side, stretch it up, and fold it over itself. Rotate and repeat on all four sides of dough. Cover, rest 15 minutes, then do it again. Four rounds total.
Cover and park it somewhere warm (75-80°F) for 1 hour until it’s doubled, jiggly, and full of bubbles.
Rub 3 tosp olive oil all over a sheet pan or cookie sheet; sides included, don’t be shy.
Pour the dough into the pan. With oiled fingers, press and stretch it toward the edges. If it fights you and snaps back, walk away for 5 minutes and try again. Dimple it deeply all over
Cover loosely and proof 30-45 minutes until puffy. Preheat oven to 450°F.
Combine sauce ingredients together
Spoon and the sauce all over the top Bake 10 minutes to set.
Remove from oven, top with cheese and remaining toppings of choice then bake for 10-15 more minutes or until desired melt
Cool in the pan for 10 minutes, then slice and serve.