Pizza Dough

By fsilver4

Ingredients

• 1 1/4 cups warm (100 to 110 degrees) water
• 2 packages dry yeast
• 1 tablespoon honey
• 3 tablespoons good olive oil
• 4 cups all purpose flour, plus extra for kneeding

Preparation

Step 1

Combine water, yeast, honey and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling with flour if necessary to keep 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 cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at rom temperature 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*

If you chilled the dough, take it out of the refridgerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch eah ball into a rough 8" circle and place them all on baking sheets sprinkled with cornmeal. Brush the dough with olive oil and add any toppings you wish, piling them high. Bake 15 minutes, or grill until desired crispiness.