Whisk the water, honey and yeast together and let sit 5 minutes until it starts to activate. In another bowl, combine the flour and salt. Pour the wet mixture into the dry and stir with a wooden spoon to incorporate all the flour. Cover bowl with plastic wrap for 10 minutes. Then with damp hands, reach under the dough and pull it up to stretch and fold over on itself 4 times. Cover for 10 minutes then repeat the fold and stretch. Then form into a ball. The dough will be loose. Add 2 tbsps olive oil to a very large bowl, add the dough ball and turn to coat with oil. Cover with plastic wrap and refrigerate 18-72 hours.
After that time the dough should have raised and bubbled. Oil a 15 X 10″ sheet pan with 2 tbsps olive oil and turn the dough out of the bowl onto the pan. Form it to a rectangular shape. Cover with a damp, clean dishtowel and leave on the counter for 2-3 hours.
After that rise and rest, dimple all over with your fingertips.
Gently spoon and spread tomato sauce over the dough. I used a scant amount of sauce here as I didn’t want to weigh down the dough, but you could try a little more. Sprinkle some cheese, then load on your toppings and finish with more cheese. If using spinach as a topping put it on as soon as the pizza comes out of the oven.
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