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1
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
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2
In a mixer fitted with a dough hook, combine the flour and the salt.
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3
Add the oil, your mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
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4
(The pizza dough can also be made in a food processor.
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5
Dissolve the yeast as above.
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6
Combine the flour and salt in the bowl of a food processor fitted with the steel blade.
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7
Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
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8
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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9
The dough should be smooth and firm.
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10
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
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11
(When ready, the dough will stretch as it is lightly pulled.)
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12
Divide the dough into 4 balls, about 6 ounces each.
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13
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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14
Repeat 4 or 5 times.
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15
Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
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16
Cover the dough with a damp towel and let it rest for 15 to 20 minutes.
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17
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
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18
Place a pizza stone on the middle rack of the oven and preheat the oven to 500F.
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19
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
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20
Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle.
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21
If you find this difficult to do, use a small rolling pin to roll out the dough.
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22
Lightly brush the inner circle of the dough with oil and arrange the topping of your choice over the inner circle.
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23
Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.
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24
Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
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25
Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
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26
Serve immediately.
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27
To Prepare Ahead: Through step When ready to serve, remove the balls of dough from the refrigerator and let them rest at room temperature for about 15 minutes, then continue with the recipe.
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28
Through step 7, bake 5 or 6 minutes, until the cheese melts and the pizza dough is lightly golden brown.
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29
(At this point, the pizza can be cooled, wrapped well, and frozen for up to 1 month.)
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30
When needed, remove from the freezer, unwrap, and bake in a preheated oven until the crust has browned and the topping is heated through.
