Activate Yeast: In a small bowl, dissolve the yeast and honey/sugar in 60 ml of the warm water. Let sit for a few minutes until it foams.

Mix: In a mixer fitted with a dough hook, combine the 345 g flour and 6 g salt. Pour in the 30 ml olive oil. Once the oil is absorbed, scrape in the dissolved yeast mixture.

Knead: Add the remaining 140 ml of water. Knead on low speed for about 5 minutes.

Finish Kneading: Turn dough out onto a board and knead by hand for 2 or 3 minutes longer. The dough should be smooth and firm.

First Rise: Place in a bowl, cover with a damp towel, and let rise in a warm spot for about 30 minutes. (The dough should stretch when lightly pulled).

Divide & Shape: Divide the dough into 4 balls (approx. 170 g each). Work each ball by pulling down the sides and tucking under the bottom. Repeat 4 or 5 times.

Second Rest: On a smooth unfloured surface, roll the ball under the palm of your hand until smooth (about 1 minute). Cover with a damp towel and let rest for 15 to 20 minutes.

Make Ahead Note: At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.

Preheat: Preheat your oven to 275°C (or as high as your oven goes). Place a pizza stone in the oven to heat up.

Assembly: Place a ball of dough on a lightly floured surface. Press down on the center and stretch or roll into a 18 cm to 20 cm circle, leaving the outer border slightly thicker. Brush lightly with oil and arrange your toppings on the inner circle.

Bake: Transfer the pizza to the baking stone. The original recipe calls for 320°C, but home ovens rarely go this high. Bake at your oven's max temperature (275°C+) for 15 to 20 minutes, or until the crust is nicely browned.