In bowl of stand mixer fitted with dough hook combine 2 cups of flour with yeast and salt. In small saucepan set over low heat, warm water, butter and honey until butter is melted. Remove from heat and let sit for about 5 minutes, or until 120-130°F.
Add liquids to mixer and mix until combined. With mixer on low speed, add remaining flour 1/4 cup at a time, waiting until it is incorporated before adding more. Add just enough flour so that the dough clears bowl but is still slightly sticky to touch. You may not need all 4 cups of flour.
Continue to knead dough with mixer on medium low speed until dough is smooth and elastic, about 5-8 minutes. Place dough in buttered bowl, cover with plastic wrap and let rise in warm spot until doubled, about 1 hour.
Use your fist to gently punch down dough. Place on lightly floured surface and knead a few times. Cover with plastic wrap and let sit for 10 minutes.
Cut dough in half and roll each out into a rough 10-inch circle. Transfer to sheet pan lined with parchment paper. Add toppings as desired. Bake at 500°F until crust is golden and cheese is melted, about 10 minutes.