1. Combine yeast, honey, and 1/4 cup warm water in a large bowl and whisk. Let it stand for about 10 minutes until dissolved and foamy.

2. Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour. Stir until a batter forms.

3. Add another 1 cup flour and stir. Mix in 1/2 cup more flour until combined.

4. Transfer dough onto a floured surface. Knead until smooth, adding more flour as needed to achieve a slightly sticky but firm dough.

5. Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise until doubled, about 30–40 minutes.

6. Punch down the dough, divide it into 4 equal parts, and shape each into a ball by stretching and tucking the dough under itself.

7. Cover with a towel and let rest in a warm area until doubled in size again, about 20–30 minutes.

8. Preheat oven to 450°F (230°C). Dust a baking sheet with cornmeal.

9. Press dough rounds into 8–10 inch circles, forming a crust rim with your fingertips.

10. Brush one dough round with 1 tablespoon olive oil. Add your favorite sauce and toppings.

11. Bake on the lower oven rack for 5 minutes, then move to the center rack and bake for another 10 minutes or until golden.

12. Repeat with remaining dough rounds.