Combine the flour, sugar or honey, salt, yeast and olive oil in the bowl of a stand mixer. Mix with a spoon to combine all ingredients.

Engage the bowl with the mixer fitted with the dough hook.

On low speed, add the water and mix until the dough comes together in a course ball, about 2-3 minutes. Let rest for 5 minutes, uncovered.

To Knead the dough, either continue with the dough hook on medium-speed, or by hand for 2-3 minutes.

Add more water or flour as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off, leaving only a slight residue. It may stick to the bottom of the mixing bowl, but not the sides.

Lightly oil a bowl that's twice the size of the ball of dough. Roll the dough in the bowl to coat it with oil.

Cover the bowl tightly with plastic wrap and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the refrigerator but will stop growing once completely chilled.

Divide the dough into 4 equal pieces weighing about 8 oz each. At this point you can wrap and freeze the dough, or proceed to shape and bake it.

To bake, preheat the oven and pizza stone to 450 degrees F for at least 30 minutes.

Shape the dough with lightly floured hands. Brush the outer edge lightly with oil.

Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 10-12 minutes.