Warm the water slightly. It should feel just a little warmer than body temperature, about 100º. Warm water will rise the dough to the right point for storage in about 2 hours.
Add yeast and honey to the water in a 5 quart bowl or container with a lid. Allow to sit for 5-10 minutes, until the yeast has dissolved.
Mix in the flour add all of the flour and salt at once, measuring the flour by scooping it and leveling it off with a knife. mix with a wooden spoon - do not knead. Kneading is unnecessary.
You’re finished when everything is uniformly moist, without dry patches. this step is done in a matter of minutes. The dough should be wet and loose.
Allow to rise. cover with a damp towel or lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on top), about two hours.
Longer rising times will not hurt your dough. you can use a portion of the dough any time after this period. Fully refrigerated wet dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try this method, it’s best to refrigerate the dough overnight (or at least 3 hours) before shaping a loaf.
For pizza dough preheat oven to 400º. Place pizza stone on middle rack of oven if using. Remove proofed dough from refrigeratior. Split dough in half. dust surface with flour, and use a floured rolling pin to roll out first half of dough into rounds that are about a half inch thickness. Optional: roll edges of dough to create a crust and brush with oil to promote browning. Transfer to parchment sheet and allow to proof (about 20 minutes) before topping with pizza ingredients repeat with remaining dough.
Transfer unbaked pizza to pizza stone in over. If you are not using a pizza stone, transfer unbaked pizza to baking tray. Bake pizza until dough begins to puff and turn golden brown.
Allow to cool before slicing.