In a medium bowl, stir the flour, salt, and yeast together
Combine the water, honey, and olive oil and stir into the flour mixture until the dough comes together.
If the dough is dry, add 1 TBL of water at a time until the dough is just moist
Transfer the dough to a floured surface.
With heel of your hand or your knuckles knead the dough, adding flour as necessary to keep it from sticking until smooth, not sticky, and springs back like a pillow when you make an indentation in the dough with your knuckle. This will take about 4 minutes.
Cover the bowl with plastic wrap and let sit in a warm place until doubled in size about an hour. Immediately use, or refrigerate for up to three days before using.
An optional addition I like to use to make the crust garlic and herb flavored: In a small skillet over medium heat on the stovetop, saute 2 TBL of minced garlic in TBL of olive oil until golden. Stir in 2 tsp of dried Italian herb seasoning. Let cool, then add the garlic mixture to the dough with the water, honey, and olive oil. Proceed with recipe as directed.
