(Makes 4 small (8-inch) pizzas or 2 large (14 inch) pizzas)
- 2 1/2 teaspoons (1 packet) active dry yeast
- 1 cup warm water (105F to 115F)
- 1 teaspoon honey
- 1 tablespoon extra virgin olive oil, plus additional for brushing the pizza crusts
- 3 cups all purpose flour
- 1 teaspoon salt
In the bowl of a stand mixer, or in a large bread bowl, dissolve the yeast in the water. Add the honey and stir together. Let sit 2 or 3 minutes, or until the water is cloudy. Stir in the olive oil.
Using a stand mixer: Combine the flour and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. Hold onto the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer . The dough should be smooth and elastic. When you press with your finger it should slowly spring back, and it should not feel tacky.
Kneading the dough by hand: Mix together the yeast, honey, water, and olive oil as directed in a medium-sized or large bowl. Combine the flour and salt. Fold the flour in a cup at a time using a large wooden spoon. As soon as you can scrape the dough out in one piece, scrape it onto a lightly floured surface and knead it for 10 minutes, adding flour as necessary until the dough is smooth and elastic.
Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. Cover the bowl tightly with plastic wrap and leave it in a warm spot to rise for 30 minutes (you can leave it for up to an hour). When it is read the dough will stretch as it is gently pulled.
Divide the dough into two to four equal balls, depending on how large you want your pizzas to be. Shape each ball by gently pulling down on the sides of the dough and tcuking each pull under the bottom of the ball, working round and round the ball 4 or 5 times. Then on a smooth, unfloured surface, roll the ball around with your palm until it feels smooth and firm, about 1 minute. Put the balls on a tray or platter, cover them with pan sprayed plastic wrap or a damp towel, and leave them to rest for at least 30 minutes. At this point, the dough balls can be covered with plastic wrap and refrigerated for 1 to 2 days. You will need to punch them down again when you are ready to roll out the pizzas.