Activate yeast by adding it to the lukewarm water and honey. Leave for at least 10 minutes or until frothy.
Sift flour into a separate large bowl; add herbs to bowl.
Pour the yeast mixture into bowl with flour and incorporate.
Turn out dough onto a floured surface and knead for about 10 minutes or until the dough springs back and is elastic.
Place dough back in bowl, cover with cling film and place in a warm area. The dough is ready once it has doubled in size. Once doubled, knock out the dough and roll out portions of dough on a floured surface to whatever size tins you have at home.
Coat the tins lightly with oil and place dough on tins. Using a fork prick the entire surface of the pizza if you do not wish the dough to rise uneven in the oven.
This is the point in which you may choose to par bake the bases plain for 10 minutes or so at 180 C / Gas 4 for later convenient use. If you do so they can then be cooled on racks then frozen, ready to be topped at a later date. Alternatively top bases with your favourite toppings straight away and bake at 200 C / Gas 6 for about 20 minutes, or till the pizzas are golden.