In a food processor combine flour, salt and yeast. Pulse several times to combine. Add olive oil, honey and water. Process until a ball forms (15-30 seconds). Once a ball forms process for another 15 seconds.

Remove ball to a floured surface and knead by hand for 3-5 minutes. If dough is too sticky add more flour. If dough is too dry add more water. The dough needs to pass the windowpane test where when stretched it forms a paper-thin surface you can see through.

Divide the dough into three equal pieces. Brush with olive oil. Place each dough ball in its own bag and place in the refrigerator for use the next day (or freeze for later use).

If using dough on the same day let sit in the bags on the counter for one hour to expand. Reshape them into balls and refrigerate for at least 2 hours.