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1
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
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2
In a food processor, combine the flour and the salt.
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3
Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
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4
(The pizza dough can also be made in a mixer fitted with a dough hook.
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5
Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).
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6
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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7
The dough should be smooth and firm.
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8
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
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9
(When ready, the dough will stretch as it is lightly pulled).
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10
Divide the dough into 4 balls, about 6 ounces each.
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11
Work each ball by pulling down the sides and tucking under the bottom of the ball.
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12
Repeat 4 or 5 times.
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13
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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14
Cover the dough with a damp towel and let rest 1 hour.
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15
At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
