In a large bowl or stand mixer, combine water and honey. Stir until honey dissolves. Add olive oil, then flour, salt, yeast and spices (if using). Mix until fully combined.
Knead dough on a lightly floured surface or by mixer with dough hook attachment for several minutes, until smooth.
Divide the dough as needed. This recipe will make 2 medium regular crust, 2 large thin crust or several smaller pizzas. Place dough balls in a lightly oiled bowl, cover with a clean tea towel and allow it to rise in a warm area for 1 hour (a cold oven with just the light on works well). After rising, dough should be visibly puffy.
If you're not ready to make your pizza yet, cover the dough with plastic wrap and put it in the fridge. You can also make your dough the day before and allow it to rest in the fridge overnight (it will develop a stronger yeast flavour). If using the fridge, allow the dough to come to room temperature before baking.
Preheat oven to 204°C. Roll or stretch out dough to the desired size. If your pizza shrinks, allow it to rest a few minutes before stretching it out again. With your fingertips, make indents around the border to form the crust. Prick the dough several times with a fork to avoid large air bubbles.
Bake the dough for 5 minutes. Remove from the oven, top with your favourite toppings, and bake for another 10-15 minutes or until golden brown.