Dissolve yeast and honey in 1/4 C of the warm water and let sit until bubbly
In mixer combine flour and salt
Add oil, yeast mixture and remaining warm water and mix on low until dough pulls away from the sides of bowl and clusters around the dough hook and is not sticky. (May need to add a bit more flour)
Place in a clean and lightly greased bowl
Cover with a clean, damp towel and let rise for about 30 minutes in a warm place until doubled in size
Divide the dough into four pieces
Form each piece of dough into a ball and cover all four pieces with a damp towel and let rest for 15-20 minutes
At this point the dough can be wrapped in plastic and refrigerated for a few days or made into flatbread
To make flatbread, place a piece of parchment on counter and dust lightly with flour and roll out each ball of dough into a thin, roundish shape that is 9 inches in diameter. Move the dough and parchment paper to a baking sheet. You will get two flatbreads to a baking sheet.
Lightly brush the rolled out dough with olive oil and use a fork to prick the surface of the dough to prevent air pockets from forming while baking
Preheat oven and baking stone in oven to 450 degrees F.
Par bake crust for 5 minutes.
Remove from oven and add desired sauce and toppings. Return to oven for 8-10 more minutes until crust is golden brown.
Transfer pizza to a cutting board, cut into pieces with a pizza cutter and enjoy!
Other things to put on pizza flatbread:
Use any of your favorite pizza toppings such as pepperoni, mushrooms, sausage, Canadian bacon, prosciutto, pineapple, veggies, black olives or bell peppers.
I love to top my flatbread pizza with fresh arugula or spinach and then drizzle with a little olive oil and lemon or balsamic vinegar.