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1
Stir together the warm water, honey and yeast in a measuring cup or small bowl.
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2
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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3
(If this doesn't happen, discard and try again with new yeast.)
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4
Whisk the flour and 1/2 teaspoon salt together in a medium bowl.
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5
Add the foamy yeast mixture and olive oil and mix together with a stiff rubber spatula.
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6
Form the dough into a uniform ball in the center of the bowl.
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7
Be sure to scrape and use any dough stuck to the sides.
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8
The dough will be very sticky at this stage.
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9
Cover the bowl tightly with plastic wrap and keep in a warm place until the dough has doubled in size, about 2 hours.
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10
Lightly dust a baking sheet with flour.
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11
Sprinkle a generous amount of flour on a clean, dry work surface.
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12
Scrape the dough onto the floured surface and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the touch.
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13
Form the dough into 1, 2 or 4 balls, for large, medium and small pizzas.
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14
Place the dough ball(s) on the prepared baking sheet.
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15
Cover loosely with plastic wrap or a dish towel and let rest for 30 minutes.
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16
The dough can then be shaped and cooked as desired or wrapped well and frozen for up to 1 month.
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17
Thaw frozen dough at room temperature, shape and cook as desired.
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18
Per serving (1/4 pound): Calories: 290; Fat: 5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 260 mg; Carbohydrate: 50 g; Fiber: 9 g; Protein: 10 g; Sugar: 1 g
