Pour the warm water into a large bowl. Stir in the yeast, honey, and 1 1/2 tablespoons of the olive oil and let stand for 5 minutes until it begins to foam.

Combine 3 cups of the flour with the salt, then add to it to the yeast mixutre, stirring with a wooden spoon, until it is all incorporated. Continue adding flour, 1/4 cup at a time, working the dough after each addition, using your hands as necessary, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead for 3 minutes.

Oil a large mixing bowl with the remaining olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until the dough nearly doubles in size, 1 1/2 hours to 2 hours.

Remove the dough from the bowl and briefly knead, separating into two equal-size disks. Place the dough on a lightly oiled baking sheet, cover with plastic wrap, and set in a warm, draft-free place to rest for 15 minutes. Use as directed.

Note:  You can make the dough a day ahead.  After the dough has risen, transfer it to the refrigerator.  Pull the dough from the refrigerator and set out at room temperature two hours before using.  Shape and use as desired.