In a mixing bowl of a stand mixer, place the instant yeast, honey, flour, olive oil and salt. Turn the mixer on low speed while slowly adding the warm water to the bowl. Mix for 1 minute on low speed, and then about 5 -7 minutes on medium speed. The dough will look shaggy at first but will come together after kneading.
Alternatively, you can mix the dough with a wooden spoon and then knead on the counter for the same amount of time until the dough is elastic and smooth.
Place the dough in a lightly-oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place until doubled in volume, about 1 1/2 hours.
Remove dough and cut into the desired number of pieces. Shape into balls, set on a lightly-floured counter or cutting board and cover with a clean kitchen towel. Let rest for 20 - 30 minutes.
Shape the dough by taking one ball and flatten it into a dish. Working from the center of the dough, push it outward with your fingertips until it's about 1/4-in. thick and fairly even. Dough will be slightly thicker at the edge.
Dust your pizza pan or peel with semolina, fine cornmeal or flour and set the dough on top.
Top your dough with just enough sauce to cover with a little dough showing through. (See Calphalon’s website for Chef Rosemary Rutland’s Homemade Pizza Sauce recipe.) Add desired toppings and then transfer to the oven.
Bake on the pizza tray or on a preheated pizza stone at 500°F/260°C for about 8 - 12 minutes until the crust is browned and the toppings are hot and cheese is bubbly. Large pizza will take a little longer to bake than personal size pizzas.
Remove from oven, slice and serve with optional garnish.