Pour warm water into a bowl. The water should be about 85 to 115° F.  Add the honey and salt. Stir until well blended. Add the yeast and stir. Let this mixture sit for about 5 minutes. Add the olive oil and 1 cup of flour a little at a time and stir until mixed well. Add the rest of the flour and mix well. The dough should turn into a ball. If the dough does not ball up it’s too dry, add water one tablespoon at a time until it does. Place the ball of dough on a floured board and knead for about a minute. Place the dough in a bowl and covered with a damp dish cloth and store in a warm, dry area to rise for about 45 minutes.  The dough should double in size.  Push the dough ball down to deflate. Allow dough to rise for another hour.

Place the dough ball on a well floured board.  Using your hands, press from the center of the dough outwards to start stretching it out, turning the dough as you go.  When the dough is about 1/2″ thick, use a rolling pin to flatten it out to about 1/4″ thick, turning it over once or twice while rolling.  Once it is rolled out flat use a fork to poke holes all over the dough. This will keep the dough from getting expansion bubbles in it while baking.