In a bowl, dissolve the yeast and honey in a little lukewarm water.
Pour flour onto a clean surface or into a large bowl and make a large well in the centre.
Add the yeast and honey mixture to the well and stir with a fork.
Using your fingertips in a circular motion, slowly collapse the well wall and mix the mixture with the flour to create a sticky, porridge-like consistency.
Dust your hands with flour and keep mixing, adding the rest of the water until the dough starts to hang together and gets less sticky.
Make sure that all the flour is incorporated into the dough.
Again flouring your hands, shape the dough into a ball and place on a floured surface.
Now knead for five minutes until you have a silky, elastic dough.
Shape into a ball, dust the top with flour, score the top with a knife and place in a bowl.
Cover the bowl with clingwrap or a damp dishcloth and place in a warm, draught-free place to prove (i.e. to rise) for 30 to 45 minutes, until it has doubled in size.
When it has proved, knock the air out by squashing it.
Divide the dough into four pieces and roll out into 25 cm round discs. (If you don't have a rolling pin, use an empty wine bottle.)
Top with your favourite topping. Try these recipes: Bacon and goat's cheese pizza
; Gourmet Margherita
, (picture shown) or Smoked beef and olive calzone
For variation to the standard dough, add herbs of your choice or Parmesan cheese.
The pizza dough can be frozen for up to three months, or freeze rolled out pizzas interleaved with clingwrap.