Makes 4 large pizzas:

3 package active dry or fresh yeast
2 teaspoon honey
2 cup warm water, 105 to 115 degrees
6 cups all-purpose flour (estimate)
2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus additional for brushing
Toppings of your choice

In a small bowl, dissolve the yeast and honey in 1/2-cup warm water.

In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.

(The pizza dough can be made without a mixer. In a warm bowl add the water, honey and yeast, stir and give the yeast a few minutes to activate. You will see is begin to foam, then add 3 cups of flour, salt and olive oil. Mix well and start adding the remaining flour. Once the dough begins to form, remove it from the bowl to a lightly floured surface. Begin kneading and adding flour until the dough is no longer sticky, it takes about 100 kneads to make the dough smooth and firm.)

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).

Divide the dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.

To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.

Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven. Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife. Serve immediately.