In a small bowl, dissolve yeast, brown sugar and honey in 1/2 cup of the warm water. Let the yeast activate for about 15 minutes. In a large bowl, combine flour and salt. Add olive oil, yeast mix, and the remaining 1 cup of water. Use a wooden spoon and mix ingredients until the dough comes freely away from the sides of the bowl. Mix for about 4 - 5 minutes.
Place the dough onto a lightly floured flat surface and knead by hand for 15 minutes. One can use a standing mixer with a dough hook to accomplish this task (see mixer instructions). One needs to build up the gluten in the dough for an amazing crust. The dough should be smooth and firm once complete. Coat the top of the dough with a teaspoon of olive oil evenly and cover with plastic wrap lightly. Place in refrigerator over night. A slow rise builds a much more flavorful crust.
After 24 hours of rising, remove the dough from the refrigerator. Separate the dough into two even dough balls. Place one dough in a lightly oiled bowl (cooking spray also works well). Cover the bowl and let it sit for about 35 - 40 minutes before stretching and manipulating it. Wrap the other ball in plastic wrap and place in the freezer for future use.
Place a pizza stone on the middle rack of a oven and preheat the oven to 450º F.
Lightly flour a pizza peel and slide the pizza onto baking stone and bake until pizza crust is nicely browned, 12 to 14 minutes.