In a large bowl, mix together the flour, yeast, baking powder, baking soda, salt, and dried herb blend (if using).
Pour in the warm water, olive oil, and honey, and mix with a wooden spoon or dough whisk until a uniform dough forms, about 5 minutes (the texture will remind you of cookie dough). If your dough seems too sticky or loose, add more flour, a little at a time, until you can form it into a soft ball.
Grease a clean bowl with olive oil. Pat the dough into a ball, place it in the greased bowl, and turn the dough to coat it in the oil. Cover the bowl with a lid or plastic wrap, and let the dough rise in a warm place for 1 to 2 hours, until it puffs up considerably (it won’t quite double in volume).
Transfer the dough to a lightly floured work surface. Divide the dough into 2 equal-size pieces, and shape each piece into a ball. Cover the balls with an inverted mixing bowl and let them rest for 15 to 30 minutes, until they expand a bit. If you’re only making one pizza, place the other ball of dough in an airtight container; freeze it for up to 3 months or refrigerate it for up to 3 days.