Difficulty: Moderate
Preparation Time: up to 24 hours for dough proofing; 1.5 hours for day-of resting; 20 minute to bake

Below is a recipe for a great pizza dough. However, if you are looking to save some time and steps in the kitchen, many local pizza restaurants sell dough balls to-go. If you go that route, skip ahead to stretching and resting the dough in the baking pan and continue with the recipe.

1. Place the flour in the bowl of a stand mixer fit with a dough hook. Add the warm water to a separate small bowl, then stir in the salt, honey, olive oil, and yeast and set aside for a minute or two. When the water and yeast mixture gets a little frothy, add it to the flour. Knead till it just starts to come together, a minute or two, then turn off mixer and let sit for five minutes. Continue kneading on medium speed for another 6 minutes. 
2. Shape the dough in a ball, then set in a lightly oiled bowl, covered with a towel, and let proof till double in size, about 2-3 hours. If you want to make ahead, proof in your refrigerator for 12-24 hours, then remove it for 45 minutes to warm slightly before shaping. Place a few glugs of olive oil in the bottom of a 9x13 inch baking dish. Add the proofed dough to the pan and roll it in the oil. Stretch as far as possible, then cover with plastic wrap and rest for about 30 minutes. Keep stretching the dough to the edges of the pan. Cover and let proof in the pan for another 45 minutes.
3. Preheat your oven to 500 degrees. Remove the cover from your dough. Gently press the dough out to edges of the pan if it shrunk, while also removing any large air bubbles. Evenly spread your chosen toppings across the dough (I always try to remember less is more, especially with more wet toppings). Cover with cheese, making sure to cover all the way to the edge for the authentic, crispy crust, then spoon the sauce evenly over the cheese in three rows, running the length of the pan.
4. Bake until the edges are crisp and the cheese is melted and bubbling, and the bottom crust is golden and cooked through, about 15-20 minutes. Remove the pan from the oven and let cool for as long as you can resist, at least 5 minutes. Run a knife around the edge of the pizza to free it from the pan. Using a spatula to help, gently slide the pizza on a cutting board. Slice into 6-8 rectangle pieces and dig in.