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1
In a large bowl, combine the water, yeast, honey, and 1 tablespoon of the olive oil, stirring to combine.
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2
Let sit until the mixture is foamy, about 5 minutes.
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3
Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.
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4
Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky.
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5
You might not need all of the flour.
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6
Turn the dough out onto a lightly floured surface and knead until the dough is smooth but still slightly tacky, 3 to 5 minutes.
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7
Oil a large mixing bowl with remaining olive oil.
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8
Place the dough in the bowl, turning to coat with the oil.
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9
Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.
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10
Variations:
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11
Parmesan Pizza Dough:
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12
Substitute 2 3/4 cups unbleached all-purpose flour and 1/2 cup finely grated Parmesan cheese for 3 cups unbleached all-purpose flour.
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13
Use a pinch of salt instead of 1 teaspoon.
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14
Proceed as directed above.
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15
Oregano Pizza Dough:
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16
Stir 2 tablespoons chopped fresh oregano in with the flour and proceed as directed above.
