In a small bowl, dissolve the water, yeast and honey. Allow to sit until foamy, about 5 to 8 minutes.

In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture along with the oil. Using a wooden spoon, stir until the dough comes together and all of the dry bits have been mixed in.

Transfer the dough onto a lightly floured work surface and knead by hand until smooth and firm, about 3 to 5 minutes. Transfer to an oiled bowl and cover loosely with plastic wrap and a damp kitchen towel. Let it rise in a warm spot for 2 hours or until doubled in size.

Transfer the risen dough onto a floured work surface and divide the dough into four pieces (about 6 ounces each). You can also divide it in half for two larger pizzas. Roll each piece into a tight smooth ball, placing on a baking sheet lined with parchment paper. Cover with a damp towel and let rest for 1 hour, or until doubled in size. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days, or rolled out, topped and baked. Enjoy!