3 1/2 cups flour
1 cup warm water (95°-115°F)
2 tablespoons active dry yeast
2 tablespoon honey
1/4 cup olive oil
1/2 teaspoon salt

Mix together honey, salt, water and yeast. Let this mixture sit for about 5 minutes. Add 1 cup of flour and olive oil and mix till well blended. Add remaining flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time till it does. Once dough is balled up, place ball on a floured board and knead for about a minute. Place the dough in a plastic grocery bag or a covered bowl and allow to rise in warm place about 45 minutes till doubled. Punch dough down. Let rise for 1-1 1/2 hours. Heat oven to 400°F. Lightly grease baking sheet or sprinkle pizza stone with cornmeal. Form dough into a flat ball about 6-8 inches wide. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it. Once the dough is about 1/2 inch thick all the way around, use a rolling pin to flatten it out to about 1/4 thick. Take a fork and put puncture holes all over the dough to prevent bubbling up while cooking and it also helps to hold the sauce on as well. Transfer dough prepared baking sheet. Top with sauce, cheese and toppings and bake till the crust is light brown.

This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using.
Nicole's Note
This recipe did not have a baking time indicated. I would start with 15 minutes.