Activate the dry yeast. To do this, mix it with 2 tbsp warm water (it should be between 105° and 115° Fahrenheit, so warm but not scalding), and 1 tbsp honey. Then leave it alone for 10-15 minutes, or until it's looking bubbly and frothy.
Now combine the flour, yeast mixture, salt, olive oil, and additional water (so 2 tbsp less than 1 cup). Mix it together until it forms a shaggy dough. Then knead for a few minutes (3-5) until it becomes a smooth dough. Put it back in the bowl and cover it with plastic wrap (or an eco-friendly alternative if you've got one) and let it proof for an hour, or until it's about doubled in size.
If using immediately, roll or stretch it out until it's about 1/2 inch thick, then add your desired toppings and cook at 450° Fahrenheit for 12-15 minutes, or until the crust is a golden brown. If you're storing it for later, put it back in your covered bowl (or wrap it in plastic wrap to save space) and pop it in the fridge. It should be fine in there for about 5 days, or up to a month in the freezer.