In the bowl of a stand mixer fitted with a dough hook (or in a large bowl if mixing and kneading by hand), combine 2 cups of the flour, yeast, salt, herbs, and garlic.

Heat the water, olive oil, and honey in a small saucepan until steaming. Remove from heat and let sit for 5 minutes, or until temperature is between 120-130 degrees F. Slowly add the water and oil to the dry ingredients, while mixing on low speed. Use a spatula to scrape down the bowl as needed.

With the mixer on medium low, add the remaining flour a 1/4 cup at a time, mixing until incorporated between each addition. Continue adding flour until the dough clears the bowl and is sticky to the touch without coming off in your hands. You may not need all 4 cups of flour, or you may need a bit more.

Once all of the flour has been added, continue to knead with a dough hook or by hand for a few more minutes until smooth and elastic.

Shape dough into a ball and place in a greased bowl and cover with plastic wrap. Put in a warm place and let rise until doubled, about 1 hour.

Gently push down on the center of the dough to release the gases and knead by hand on a clean surface a few times. Let dough sit for a few minutes, then divide in half and roll each out and shape into a rough 10 inch circle. Transfer to a greased pan for baking. Alternatively, you can roll the dough into one large rectangle and press into a greased regular sheet pan.

Preheat oven to 500 degrees.

Top dough with desired toppings and bake until crust is golden, about 10 minutes. Serve immediately.