Add water, yeast and honey into a large mixing bowl and mix well.

Measure out flour and salt into a separate bowl and combine them together. If you don't have type 00 flour, you can substitute for all-purpose flour.

Using a sifter and a stiff spatula, slowly incorporate the dry ingredient mixture into the mixing bowl of water. You can dump it all in at once if you like but this way makes it easier to combine the wet and dry ingredients together. Sifting the flour is optional but I find it helps it absorb water more quickly.

Once the ingredients have been loosely combined together, cover the bowl in plastic wrap and let it rest for 20 minutes. During this time the flour will continue to absorb the water mixture which will make the final mixing easier.

20 minutes later, come back and give the ingredients a quick final mixing. The dough should have the consistency of a thick batter at this point.

Lightly oil the bottom and sides of a large rectangular plastic container and transfer the dough into it. Cover the container and leave it at room temperature for 11-18 hours (depending on the temperature of your house)

11 hours later, check the dough. If it's ready it should have expanded substantially in volume and have lots of air bubbles on top. If you don't see many air bubbles, let it sit for another few hours.

When the dough is ready, take it out of the container and form it into a ball.

Put the dough back in the container and cover it up. If you plan on using it right away, let it proof in the container for 1 hour at room temperature. If not, place the container in the fridge for 24-48 hours.

If you've refrigerated the dough, take the container out of the fridge until it reaches room temperature before proceeding with the pizza recipe.