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1
Dissolve the honey and yeast in 3/4 cup warm water in a large bowl. Let stand 5 minutes or until bubbly. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly sticky).
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2
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If the indentation remains, the dough has risen enough.)
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3
Roll dough into a 12-inch circle (about 1/4 inch thick) on a lightly floured surface. Place dough on a rimless baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Lightly spray surface of dough with cooking spray, and cover with plastic wrap. Place the dough in refrigerator for up to 30 minutes. Bake according to recipe directions.
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4
Replace 1/4 cup all-purpose flour with 1/4 cup toasted wheat germ.
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5
Add 2 teaspoons raw sesame seeds.
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6
Add 2 tablespoons chopped fresh herbs (use a mix of herbs or just one, such as basil or oregano).
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7
Add 2 tablespoons finely chopped walnuts or pecans.
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8
Add 2 tablespoons finely grated Parmesan, fontina, or other cheese.
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9
Add 1 teaspoon coarsely ground black pepper.
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10
Note: Nutritional analysis is for 1 (12-inch) pizza crust.
