1. Preheat the oven to 500F, preferably with rectangular pizza stones on the top and middle shelves; that can take 45 minutes to 1 hour. Lightly flour a work surface; use 1 tablespoon of oil to grease the inside of each of 2 medium mixing bowls.

2. Heat the water in a microwave oven on "high" for 30 to 45 seconds, until it is tepid (about 100F). Add the yeast and honey; use a whisk to mix thoroughly. Let the mixture sit for 5 minutes, until it is frothy.

3. Combine the flour and salt in the bowl of a food processor. With the motor running, slowly pour in the water-yeast mix until a slightly wet ball of dough forms. Transfer to the prepared work surface and knead for 10 minutes on a floured surface. The dough should gain elasticity as it is worked.

4. Divide the dough in half, forming 2 equal balls. Place a ball in each oiled bowl and turn until it is well coated. Cover with plastic wrap or a clean, dry dish towel. Let the dough rise for about 1 hour at room temperature. (At this point, 1 ball of dough can be refrigerated, well covered, for a day or two, or wrapped well in plastic wrap and a heavy-duty resealable plastic food storage bag and frozen for 2 weeks.)

5. Punch down the ball of dough and gradually press it out into a round about 10 inches in diameter. If you are using a pizza peel (paddle) to transfer the pie to the oven, sprinkle it liberally with cornmeal and transfer the round of dough to the peel.