Weigh out the flour and add in the yeast and salt. Mix it all together. Whisk warm water, honey and olive oil together and pour into the centre of the flour. Using your hand or a wooden spoon mix until a soft and shaggy dough forms. You may need to add a splash more water. Add it in a tablespoon at a time.

Once you have a ball of dough, lay it on a lightly floured surface and knead until you have a very smooth dough. When we knead bread dough, we're building up and working the gluten. This is what gives bread and pizza dough it's chewiness.

When the dough is ready it should spring back when you poke the dough with a finger gently.

Lightly oil a medium mixing bowl and place the dough in to rise. Cover with a tea towel and place in a warm place for 30 minutes.

The dough should be double in size. And possibly have an air bubble or two on the top.

Gently knock the air out of the dough. When you knock the air out, you'll be able to see the gluten strands on the bottom of the dough.

Cut the dough in half and either make 2 pizzas or place one half of the dough in the freezer for another pizza night!