Honey Pizza Dough Recipe
Combine 1/4 cup of warm water with the yeast and honey in a large bowl. Stir to blend. Cover mixture with plastic wrap and let stand for 10 minutes, or until the mixture is foamy.
Mix in the remaining 1 cup of water, olive oil, salt and 1 & 1/2 cups of flour. Stir until smooth. Gradually add the remaining 2 to 2 & 1/2 cups of flour and stir until the dough comes away from the side of the bowl.
Turn the dough out onto a floured surface and knead by hand for 10 minutes, or until the dough is smooth and elastic. Add as much extra flour as needed to keep the dough from being too sticky. Alternatively, knead the dough with a dough hook in a stand mixer for about 5 minutes. You'll know the dough is adequately kneaded when it springs back after poking it with your finger.
Shape the dough into a ball and place in a large oiled bowl. Turn the dough to coat with the oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour or until it is doubled in bulk.
Punch down the dough and divide and shape as needed for your crust. If not using the dough right away, punch it down, cover lightly with plastic wrap, and refrigerate for up to 24 hours.
Recipe courtesy of the National Honey Board.