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1
In a liquid measuring cup, dissolve the yeast in the warm water.
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2
Let the mixture sit for about 10 minutes, until it becomes foamy.
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3
In a small bowl, mix together the 3/4 cup water, olive oil, honey, and salt.
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4
In the bowl of a food processor fitted with a steel blade, or in the large bowl of a stand mixer fitted with a dough hook, place the flour.
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5
Slowly add the honey mixture and process or mix just until the flour is coated with the liquid, about 10 seconds in the food processor.
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6
Add the yeast mixture and pulse until the mixture forms a ball, 8 to 12 seconds.
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7
You may need to add a very small amount of flour if the mixture is sticky.
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8
If you are using a food processor, remove the dough and place it on a lightly floured board.
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9
Knead for about 5 minutes, or until the dough is smooth.
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10
If you are using a stand mixer, continue mixing the dough on low speed for about 5 minutes, or until the dough is smooth and slightly elastic.
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11
Place the dough in a large oiled bowl, cover with a thin towel, and let it rest for 1 hour.
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12
The dough will rise, but it probably will not double in bulk.
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13
This is okay.
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14
Divide the dough in half and place it on a baking sheet.
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15
Cover it with plastic wrap and then with a thin towel and place in the refrigerator until ready to use.
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16
(You can do this up to 24 hours in advance.
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17
To make the pizza, take the dough out of the refrigerator and let it rest at room temperature for 10 minutes.)
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18
Or, if you are using it right away, divide the dough, form each piece into a ball, and let it rest for about 15 minutes.
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19
Proceed according to the individual recipe.
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20
PREPARING THE DOUGH
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21
Remove the dough from the refrigerator and let it rest at room temperature for 10 minutes.
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22
On a lightly floured surface, slightly flatten the dough.
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23
Start stretching the dough by holding the side closest to you with one hand while gently pulling on the edge opposite you.
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24
Turn the dough a quarter-turn and repeat the process.
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25
You should be able to stretch it into an 8- or 9-inch circle.
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26
Now lift the dough and drape it over your knuckles.
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27
Gently stretch the dough from underneath with your knuckles, being careful not to break through.
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28
If you keep your knuckles under the thickest part of the dough, it shouldnt break.
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29
When youre done, the dough should measure 14 inches in diameter.
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30
The edges will be slightly thicker than the center, which should be almost translucent.
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31
Place the dough on the pizza pan, peel, or baking sheet.
