Ingredients
3 1/2
to 4 cups Gold Medal™ all-purpose flour
1
envelope regular active dry yeast (2 1/4 teaspoons)
1
teaspoon salt
2
tablespoons honey
1
cup water
1/3
cup olive oil
Favorite pizza toppings, as desired
Preparation
In bowl of stand mixer fitted with dough hook, or in large bowl if you plan to knead by hand, mix 2 cups of the flour, the yeast and salt.
In 1-quart saucepan, heat honey, water and olive oil over medium-low heat 3 to 4 minutes or until honey is melted and mixture is smooth. Pour into bowl of dry ingredients. Mix until combined.
With mixer on low speed, begin adding the remaining flour 1/4 cup at a time until dough clears the bowl and is only slightly sticky to the touch. You may not need all 4 cups of the flour. Continue to knead dough 5 to 7 minutes or until smooth and elastic.
Place dough in greased bowl, and cover with plastic wrap. Let rise in warm place until doubled, about 1 hour.
Gently punch down dough, and knead by hand a few times. Let rest 10 minutes.
Line large cookie sheet with cooking parchment paper. Divide dough in half; roll each half into 10-inch circle. Transfer to cookie sheet. Cover with plastic wrap, and let rise while you heat oven to 450°F.
Bake 3 to 5 minutes or until puffed and top appears dry but not at all browned. Cool completely.
Top as desired, then double wrap in plastic wrap. Store in freezer up to 2 months.
When ready to bake, remove from freezer and remove plastic wrap. Place on cookie sheet lined with cooking parchment paper, and bake at 450°F 12 to 15 minutes or until crust is golden and cheese is melted.
