Preparation:
Prepare dough sponge and proof yeast by mixing yeast, 1 cup flour, water and honey in a bowl and letting stand for 30 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1 1/2 cups flour with salt, olive oil, and dough sponge. Mix in remaining flour as needed (dough should be slightly sticky and not dry). Knead 10 minutes on a floured surface (6 minutes in a machine - 4 minutes machine knead, 5 minutes rest, then final 2 minutes machine knead) until smooth.

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 1/2 to 2 hours.) Punch dough down and divide in half. Knead dough portions for a minute and let rest 5 minutes before shaping pizza rounds. If using later, dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use.

Spread/stretch dough portion by hand and roller. (If removing dough portions from refrigerator, punch down dough thoroughly.) Move dough portion to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 525° F oven directly on the pizza stone for 7-8 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.