This dough may be made by hand or with an electric mixer fitted with a dough hook. In a large bowl, place the water, yeast, olive oil and honey. Allow the yeast to bloom, about 20 minutes.
Add the flour, salt* and basil and mix to incorporate. Knead until smooth and silky. If the dough is sticky, add a little extra flour.
Place the dough in a lightly oiled bowl and roll around to coat with oil.
Cover and let the dough sit in a warm place until it has doubled in size, about an hour.
Divide the dough into 8 equal parts. Roll into rounds that resemble pizza crusts. It is okay if they are a little odd shaped. The rustic look is cool. If you want them perfectly round, use a 10" plate as an outline to cut around it. Slide crusts on to a flat platter and top as you like.
* Beware too much salt will stop the yeast from rising, so always add it with the flour.