Honey Pizza Dough

2 1/4 teaspoons active dry yeast

1 teaspoon honey

1 cup warm water (about 105 to 115°F)

2 1/2 cups all-purpose flour (might need to add 1/4 to 1/2 cup more)

1 teaspoon salt

1 tablespoon extra-virgin olive oil

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 

In a stand mixer fitted with a dough hook, combine the flour and the salt (this can be done by hand with a spoon if you don't have a mixer).

Add the oil, the yeast mixture, and the remaining 3/4 cup water to the flour, and mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.  If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.

Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes; the dough should be smooth and firm.  Place in lightly oiled bowl and cover with plastic wrap.  Let sit for about 30-45 minutes; when ready, the dough will stretch as it is lightly pulled.

Take the dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.  Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.

Cover the dough with a damp towel (or use plastic wrap, loosely fitted) and let rest for 15 to 20 minutes.  At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.

To make pizzas, stretch dough out onto greased pizza pan, top with sauce and toppings, and bake at 450°F for 12-16 minutes, or until done.  Smaller pizzas will take less time, so keep watching. 

Makes enough dough for 2 large or 4 small pizzas.

Recipe from Wolfgang Puck via Food.com