Measure the water, honey, and olive oil in a small bowl. Warm in the microwave for 20 seconds. Add the yeast and gently stir. Set aside.
Allow the yeast to bloom about 5 minutes.
Measure the flour and salt into a large mixing bowl. Whisk together.
Pour the warm yeast mixture into the bowl of flour and salt.
Using a large spoon mix the liquids into the flour. If the dough is very sticky sprinkle a tablespoon of flour over the dough until it is no longer sticky.
Using the heel of you hand turn and knead the dough in the bowl. Sprinkle more flour onto the dough until it is smooth and no longer sticky. Knead the pizza dough about 3 minutes.
Pour about a tablespoon of olive oil over the ball of dough. Flip the dough to cover all sides with the oil. Cover the bowl loosely and place in a draft free warm area to rise until about doubled in size. About 45 minutes to an hour.
Pre-heat oven to 450 F. degrees.
Punch dough down and form a tight ball. Let rest about 5 minutes.
Grease a nine inch cake pan with olive oil.
Place dough into the center of the cake pan or cast iron skillet and push down to flatten into a disk. Using the heal of your hand work the dough from the center out to the edges of pan. If dough is resisting and pulling away from the edges of the pan, stop and allow the dough to rest another five minutes before continuing.
Spread 2 to 3 tablespoons of pizza sauce over the dough and add shredded mozzarella cheese and pizza toppings.
Bake for about 12 minutes until dough is cooked through and crispy on the bottom and edges and the cheese has melted.