Add water, yeast, salt, honey, olive oil and flour to a large bowl. Mix with a spoon or dough whisk to make a thick shaggy dough.
Cover and let rise 1-3 hours at room temperature.
Divide dough in half and shape each half into a ball using floured hands.
Add flour to countertop and dough as needed to prevent dough from sticking. Roll out to a round about 12 inches wide. If you want a thinner crust, roll it out to 14 inches. Don’t worry about making it a perfect circle. If the dough resists rolling and springs back, let it sit for 5 minutes then try again.
Add desired toppings, then bake in a 500°F oven for about 8 minutes until crust is golden and cheese is melted.
After its initial rise, this no-knead pizza dough can be stored in the fridge for up to a week before using. Let chilled dough come to room temperature before rolling.Recipe by Completely Delicious.