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Heat your oven to 450 degrees. If you've got a pizza stone, be sure to put it in the oven before you turn on the heat.
In a large bowl, dissolve the yeast and honey in warm (110 degree F) water. Let stand a few minutes, until the yeast becomes frothy.
Add the flour, olive oil and salt and stir with a wooden spoon (or mix by hand) until a soft dough forms. The dough should be fairly firm. If not, mix in additional flour a tablespoon at a time until it is no longer sticky. If it's too dry, mix in additional water a tablespoon at a time until it forms a good dough.
Roll the dough into a ball (for a thick crust) or into two separate balls (for thin) or four separate balls (for extra thin pizzas or small individual pizzas).
Let the dough rest 3 to 5 minutes while you gather your pizza toppings.
If desired, store dough coated in olive oil in a zip top bag in the refrigerator for up to 3 days, or in the freezer for up to a month.
Roll dough to desired thickness and shape. Top with your favorite pizza toppings and bake for 8 to 10 minutes on a pizza stone dusted with cornmeal or a pizza pan dusted with cornmeal, or a baking sheet (Yes, still dusted in cornmeal.), or until just browned and toppings are bubbly.