Can'T Fail Pizza Crust For Thin Crust Pies

1. 1

   In the bowl of a stand mixer fitted with dough hook, mix together the water, honey, and yeast. Leave to proof for about 10 minutes or until it looks frothy.

2. 2

   Add the flour, oil, salt, and mix on low speed until combined and smooth looking. Cover with a damp towel and leave to rise, about an hour. It will have doubled in volume.

3. 3

   Turn the dough out onto a heavily floured surface and begin to knead. Add flour in small, tablespoon or less amounts until the dough stops sticking to your fingers. It will still feel a little tacky, but shouldn't require more flour. Knead for 5-6 minutes, or until the dough is perfectly smooth and shrinks back a bit when stretched.

4. 4

   Punch the dough down, turn it out, and knead back into a smooth ball. Segment into 6 even pieces. Roll the dough between your hands into a sphere, and place into a well-oiled glass baking dish. Pour a bit of oil over each round and coat the surface of the dough ball with it. Wait 15 minutes before using at room temperature, or, oil a piece of plastic wrap, cover the dish, and refrigerate overnight.

* Per serving · 4 servings · Values may vary.