Basic Pizza Crust

In a small bowl, combine warm water (about 110°F), honey, and yeast, stirring gently to dissolve. Let the mixture sit for 5 to 10 minutes until it becomes frothy and foamy, indicating the yeast is active.

In a large mixing bowl, whisk together the flour and salt until evenly combined. Create a well in the center of the flour mixture.

Pour the yeast mixture and olive oil into the well of the flour mixture. Stir with a wooden spoon or spatula until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead firmly for 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky but no longer sticky.

Lightly coat the dough ball with olive oil and place it in a clean bowl, covering it with plastic wrap or a damp kitchen towel. Allow the dough to rise in a warm spot until it has doubled in size.

Punch down the risen dough to release the gas, then turn it out onto a lightly floured surface. Divide the dough into portions if making individual pizzas.

Using a rolling pin or your hands, stretch and shape each dough portion into your desired pizza base thickness, working from the center outward and forming a slightly raised edge for the crust.

Transfer the shaped crust to a lightly oiled or cornmeal-dusted baking surface and allow it to rest briefly before adding toppings and baking as directed by your pizza recipe.