Activate the Yeast:

1. Combine lukewarm water (95°F/35°C) with yeast and honey.
2. Let stand until foamy.

Mix the Dough:

1. In a large bowl, mix flour and salt.
2. Add yeast mixture and olive oil.
3. Mix until no dry flour remains.
4. Knead for 10-12 minutes until smooth and elastic.

First Rise:

1. Place dough in oiled bowl.
2. Cover with damp cloth.
3. Let rise at room temperature.

Divide and Shape:

1. Divide into 4 equal portions.
2. Shape into tight balls.
3. Place on floured surface.

Final Rise:

1. Cover with plastic wrap.
2. Refrigerate for up to 24 hours for best flavor.
3. Bring to room temperature before shaping.

Prepare for Baking:

1. Place pizza stone or steel in oven.
2. Preheat oven to highest setting (500-550°F/260-288°C).
3. Let stone heat for at least 30 minutes.

Shape the Pizza:

1. On a floured surface, press dough outward with fingers.
2. Stretch to 12-inch diameter, leaving slightly thicker edges.
3. Ensure even thickness throughout.
4. Transfer to pizza peel dusted with semolina.

Top and Bake:

1. Add desired toppings.
2. Slide pizza onto hot stone using quick jerking motion.
3. Bake until crust is golden brown and charred in spots.
4. Edges should be puffy and toppings bubbling.
5. Cooking time varies by oven temperature and toppings.

Finish and Serve:

1. Remove pizza using pizza peel.
2. Let rest for 1-2 minutes.
3. Add any fresh toppings. (basil, olive oil, etc)
4. Slice and serve immediately.