In a large mixing bowl or stand mixer, start by adding the sugar and honey to warm water (it should be between 105-110F). Sprinkle in the yeast. Cover with a cloth and let rest for 5 minutes, until the yeast blooms.
Stir in the oil and salt. Add flour ½ cup at a time while mixing on medium speed with a stand mixer with the dough hook attachment, or mixing by hand with a wooden spoon or hand mixer with dough hooks. Continue adding flour until a scrappy ball forms. The dough should be slightly sticky but holding together. If your dough is too wet, add an extra ¼ cup flour at a time.
Knead on a lightly floured surface for 5 minutes, or mix on medium speed until smooth and elastic. This takes about 5 minutes. Lightly oil a clean bowl. Add the dough, turning to coat in the oil.
Cover with a cloth and set in a warm area to rise until doubled in size (this takes 30-45 minutes depending on your environment). Once doubled in size, punch the dough down with your fist to deflate.
Slice in half with a bench scraper or your hands. At this point, you can freeze the dough or use it. If using, return dough to the bowl and cover with the cloth.
Preheat the oven to 475 degrees F. When the oven is preheated, flatten the dough into a 12" pizza round. To do this, use your hands to gently stretch the dough, moving in a clock wise position to stretch.
Sprinkle cornmeal on a baking sheet, pizza round or preheated pizza stone. Carefully place the flattened dough onto the pan. Turn the edges in to create a lip. To make a thicker crust, make a larger lip. For a thinner crust, roll the pizza out very thin and make a small lip.
Brush the entire crust lightly with olive oil to prevent the toppings from making the crust soggy. Add sauce and your favorite toppings (veggies, cheese, etc.).
Bake for 14-15 minutes at 475 F, or until cheese is melted and crust is golden. Remove from the oven and serve immediately.
To make a warm environment I turn on the oven to the lowest temp (180 degrees). Once it reaches that temp I turn the oven off and add the covered bowl. Make sure to shut the oven door to keep the warm air in.
How to freeze: Freeze your pizza dough after it has risen and doubled in size. Lightly oil the dough to prevent it from sticking to the freezer container. Freeze in a tightly sealed ziploc bag or freezer safe container. It will be good frozen for up to three months. When ready to use, transfer the frozen dough to the fridge to thaw overnight. This will take about 12 hours. Remove the dough from the fridge and allow to come to room temperature. This will take about 30 minutes. Form the pizza crust according to recipe instructions.