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Whisk the yeast and water, add honey and whisk again.
Add flour and salt and mix it really well till the flour is absorbed.
Cover and rest for 20 mins.
After 20 min, wet your hand and do 4 stretch and folds, turning the bowl after each one.
Flip the dough, fold in half. Cover & rest for 20 min.
After 20 min, wet your hands and do either 4 coil folds turning the bowl after each fold or 4 stretch and folds (if doing stretch and fold, flip the dough and fold in half at the end).
If doing coil folds: wet your first 2 fingers, pull the dough up in the middle and tuck one side of the dough under, turn the bowl and do the same at the other end and the 2 sides as well.
Drizzle the dough with olive oil and cover & rest for 1 hour.
Preheat oven to 240C.
Oil your dish (even if using parchment paper) and up the sides.
Sprinkle some semolina at the bottom after oiling.
Turn the bowl out and let the dough fall onto the dish.
Oil your hands and gently stretch the dough from underneath to cover the whole surface of the dish.
Flour the top of the dough, cover and rest for 15 min.
Flour your hands and dimple all over the dough.
Spread pizza sauce.
Bake for 17-20 min.
Take it out, add some cheese and bake for another 7-10 min.
Use a pizza setting on the oven to make the bottom crispy for an extra 3-5 min if needed.