In the bowl of an electric mixer, combine the water, yeast and honey. Set it aside for 5-10 minutes or until the yeast starts to froth.

Sift in half the flour, the salt and the oil and mix using the dough hook until combined.

With the motor running, slowly add the rest of the flour until the dough is the consistency that you can tough it without it sticking to your fingers (I used 3 cups).

Turn the mixer to high and set a timer for 6 minutes. Let it knead the whole time.

Take the dough out of the bowl and shape it into a ball. Oil the bowl and put the dough back and then spray the dough with a little oil.

Cover and let it sit for 1-2 hours or until it has at least doubled in size.

Punch down the dough and divide it in half.

Shape into a pizza and coat with toppings.

Bake in a pre-heated oven at 200C (392F) fan-forced for 20 minutes or until the crust is golden.

Un-cooked dough can be frozen. Wrap in plastic wrap and then a ziplock bag.