1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. In a mixer with a dough hook, combine the flour and salt. Add oil and the remaining 3/4 cup of water; 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.
3. Turn dough out onto a clean work surface and knead by hand 2 or 3 minutes. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4.Divide the dough into 4 balls (or 2 if making 12-inch pizzas). 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 it rest for 15-20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
5. Place a pizza stone on the middle rack of the oven and preheat the oven to 500ºF.
6. 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 (or use rolling pin)on the center, spreading it into an 8-inch circle, with the outer border a little thicker than the inner circle. Lightly brush the inner circle with oil and arrange the toppings of your choice over inner circle.
7. Using lightly floured baker's peel or a rimless baking tray, slide the pizza onto the baking stone and bake 10-12 minutes, or until crust is golden brown. Serve immediately.
To prepare ahead: Through step 4. When ready to serve, remove balls from refrigerator and let rest at room temp for about 15 minutes; continue with recipe.