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In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, combine the water, yeast, honey, oil and salt.
Gradually add the flour until a soft dough is formed.
Knead for 5-7 minutes (about 10 minutes if kneading by hand).
Transfer the dough to a large bowl lightly greased with cooking spray.
Cover with lightly greased plastic wrap (or a lid, if the bowl has one) and refrigerate for 8-24 hours.
Remove the bowl 2-3 hours before making pizza. The dough should be at room temperature.
Lightly punch down the dough and shape it into pizzas, top with sauce and toppings and bake in a 475 or 500 degree oven on a preheated pizza stone or on a baking sheet.