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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 mixer fitted with a dough hook, combine the flour and the salt.
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3
Add the oil, yeast 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
(See Tips & Techniques.)
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5
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
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6
The dough should feel smooth and firm.
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7
Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
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8
(When ready, the dough should stretch easily as it is lightly pulled.)
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9
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
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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 to form a smooth, even, firm ball.
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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 15 to 20 minutes.
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15
At this point, balls can be wrapped in plastic and refrigerated for up to 2 days.
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16
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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17
Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle.
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18
If you find this difficult to do, use a small rolling pin to roll out the dough.
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19
Use this dough as the base for Wolfgang Puck's Pizza with Smoked Salmon and Caviar.
