Combine the water and yeast in the bowl of your mixer and allow to sit until foamy, about 5 minutes.
Add the olive oil and honey to the yeast mixture and stir to combine.
Stir together 3 cups flour and salt then dump into the yeast mixture. Mix on low for about 3 minutes until smooth. Crank speed up to medium and let it run for 5-6 minutes until it springs back when pushed. If dough is wet or sticky, add more flour 1/4 cup at a time.
Transfer dough to an oiled bowl and cover with a kitchen towel. Allow to rise for about 1 hour, or until doubled in size.
Turn dough out onto a lightly floured surface, knead for 15 seconds then divide into four equal parts. Form each ball into a disk and allow to rest for 5 minutes. At this point, you can freeze the dough for future use. Stack the disks on a baking sheet with parchment paper in between each then put in the freezer for an hour. After the hour is up, put the disks in a labeled freezer bag.
Preheat oven to 500 degrees F. Take a disk and holding the dough at the edges, pinch and pull the dough to 9 inches across. Periodically switch from pulling and pinching the dough to stretching it out using your knuckles.
Spread with sauce and top with desired toppings. Bake for 10-15 minutes.