Preheat the oven to 500°F. If you have a pizza stone, put it in the oven to heat up as well. If you don’t have a stone, an upside down cookie sheet works quite well instead.
In a large bowl, or the bowl of a stand mixer fitted with the dough hook, mix together the 1 cup of water, flour, yeast, olive oil, honey and salt. Pulse the mixture (or stir with a wooden spoon if mixing by hand) until it comes together into a ball. Knead for 5 minutes by machine, 10 by hand until the dough is smooth.
If the dough is still looking dry and really shaggy after a couple minutes of kneading, add more water, a tablespoon at a time. If it is really sticky and not coming together into a smooth ball, add more flour, a tablespoon at a time.
Cover the bowl and let the dough rest for 5-10 minutes. Divide it into two pieces and roll each out into a 10” circle. Top with whatever toppings you like and then bake for 9-11 minutes or until the crust is lightly browned and the cheese is bubbling. I like to roll out the dough on a piece of parchment paper and then just slide the parchment paper with the ready to bake pizza onto the hot stone in the oven.
This dough actually also works well if you let it rise. I’ve used it both ways. As a no rise pizza dough it makes a thin, crispy crust. You can also let it rise until doubled (about 2 hours) after mixing, then roll it out and use it and you’ll end up with a thicker, chewier crust. If you want it slightly puffy, you could also roll it out immediately and then just let it rise slightly for 10 or 15 minutes just to puff up a bit before adding your toppings and baking.