Dissolve honey in the warm water, then add the honey water and sourdough starter to the dry ingredients. Stir all the ingredients until a shaggy and mildly wet dough forms. Add additional water, if needed, a tablespoon at a time, until you reach the correct consistency.
Cover with bowl plastic or beeswax wrap and set aside for 4-8 hours at room temperature. The dough should rise to about double in size.
When you're ready to bake, turn the dough out onto a floured surface and knead a few times until it comes together. Cut the dough in half.
Rub two baking sheets or pizza pans with half the olive oil. Place half of the dough onto a baking sheet and push and stretch it with your fingertips until it's about ¼-½” thick, depending on how thick you like your pizza. The dough should be pliable enough to shape with your hands and fingers. Repeat with the other piece of dough.
Heat the oven to 450°F.
Brush the dough with the remaining olive oil, and then add whatever sauce, cheese, and toppings you prefer.
Put the baking sheets into the oven and bake for 10 minutes. Rotate the pans, then bake for an additional 5-10 minutes, depending on how hot your oven runs. The bottom of the crust should be fully cooked and light golden brown. Remove from the oven, slice, and enjoy!
Notes
This dough needs to rise for at least 4-8 hours or overnight, so you’ll want to start it the night before or early in the morning.