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1
In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
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2
In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
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3
Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
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4
If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
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5
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
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6
The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
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7
Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
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8
Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
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9
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
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10
Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
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11
At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
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12
To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
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13
I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
