Ingredients
- 1 1/4 cups warm water (100 to 110*)
- 2 pkgs dry yeast
- 1 tablespoon honey
- 3 tablespoons olive oil
- 4 cups all purpose flour, plus extra for kneading
- 2 teaspoons kosher salt
Preparation
Step 1
Combine the water, yeast, honey and olive oil in the bowl of mixer with dough hook. Add 3 cups of flour, then salt, and mix. While mixing, add 1 more cup flour. Knead the dough on low at medium speed for about 10 minutes until smooth, sprinkling it with flour if necessary to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well oiled bowl and turn it several times to coat with oil. Cover the bowl with a kitchen towel. Allow the dough to rest for 30 minutes.
Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Preheat oven to 500 or grill.
If dough has been chilled, take out of fridge for 30 minutes before using. Brush with olive oil, place on grill or put in oven for about 15 minutes.