Preheat oven 250°c, place in your pizza stone or pan dish to heat up as well.Tip: heat up you oven on the hottest setting. Weigh and measure all your ingredients.
Sift your flour into your bowl.
Dissolve your honey and yeast in the warm water. Leave to bloom.
Make a well in the flouur and pour in the liquid, add the oil and salt.
Mix to combine into a rough dough.
Sprinkle extra flour on the bench and pour out the dough on the counter.
Knead the dough until it is smooth and elastic.
Place in a bowl and cover, leave to prove for 3 hours.
Sprinkle flour onto the tray.
Divide your dough in half, shape into dough balls. Place dough onto tray. leave room to grow.
Cover with clingfilm.
Place the dough in the fridge overnight to slow prove and develop a depth of flavour.
Take out dough before 1 hour before you need to use it, so it can become room temperature.
Shape the dough into a circlular shape. Maintain the crust, avoid using a rollin pin and use your hands to stretch the dough.