The night before: Pull your starter out of the fridge and feed it. I do about 1 1/2 cups of flour and 1 cup of water. Allow it to sit on the counter overnight.
In the morning when the starter is active, measure into a large bowl. Feed the starter again and return to the fridge.
Add oil, honey, and salt and mix well.
Mix in flour a little at a time until dough begins to thicken. Use your hands (or a stand mixer, if you prefer) and knead in just enough flour for a slightly tacky dough ball.
Cover the bowl and place in the fridge for the rest of the day, several hours is best.
When it's time to make the pizzas, pull the dough from the fridge. Divide into the number of pizzas you want to make. Preheat the oven to 425 degrees F.
Drizzle a small amount of oil onto a clean work surface and roll the dough out to the thickness you prefer.
Gently move to the cooking surface you're using (cast iron skillet, sheet pan, baking stone, etc).
Bake the crust for 5 to 10 minutes or until just starting to brown lightly.
Remove from the oven, add all of the toppings, and return to the oven.
Bake for another 10 to 15 minutes or until crust is cooked completely and cheese is melted.
Remove from the pan to a cooling rack for a minute or two, then move to a cutting board, slice, and serve.