1 package fresh or dry yeast
1/4 c. warm water
1 tsp. salt
1 Tb. honey
2 Tbs. olive oil
3/4 c. cool water
3 c. all-purpose flour
Dissolve yeat in 1/4 c. warm water, & let proof 10 minutes. Combine salt, honey, olive oil & cool water in a small bowl
mix well. Place flour in a large bowl & make a well in the center. Pour honey-water mixture & proofed yeast into well. Slowly incorporate flour into wet ingredients, working outward from the center. When dough is formed, transfer to a lightly floured surface
knead until smooth. Place in a buttered bowl
let rest, covered, for 30 minutes. Divide dough into four equal parts. Roll into smooth, tight balls. Place on a flat dish, cover with a damp towel. Refrigerate at least 2 hours. One hour before baking, remove dough from refrigerator. Lightly flour work surface. Flatten each ball of dough into a circle about 6" in diameter, making the outer edge thicker than the center. Turn dough over & repeat. Lift the dough & gently stretch the edges, working clockwise to form a 7-8" circle. Before you are ready to bake the pizzas, preheat a pizza stone in a 500 oven for 30 minutes. Bake pizzas on the stone for 10-12 minutes. Serve immediately. Serves 4.
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