Honeyed Pizza Dough

Dissolve the yeast in the warm water. Set aside and follow the instructions below for the method you choose.

By hand: In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes.

In a mixer: Using a dough hook, combine the flour, sugar and salt. Add the liquid ingredients and mix on low until the dough begins to clump around the dough hook. Remove and knead as above.

Whichever method and pizza dough recipe you’ve chosen, your pizza dough should be a smooth, elastic ball. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour. For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point.

Divide into 2 equal portions (or 4 for personal pizzas). Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form a circle. The outer edge of the circle should be a little thicker than the body, forming a rim. Add toppings.

Bake in a 500 degree oven until the crust is golden brown and the cheese is melted. 10-13 minutes or until done.