Makes enough dough for 4 small 8 inch pizzas or 2 larger pizzas

2 ¼ t dry active yeast
1 teaspoon honey
1 cup warm water (105 to 115 degrees F.)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Toppings of your choice

Preparation:

Dissolve the yeast and honey in the warm water.

Combine the flour and salt in large bowl or in a stand mixer fitted with a paddle attachment.

Add the oil and yeast mixture to the bowl of a stand mixer. Mix on low speed until the dry ingredients are fully hydrated (this should take no more than a minute) and then continue to mix on low for one additional minute.

Next turn the dough out onto a clean, lightly oiled work surface and using the stretch and fold method, stretch and fold dough 3 times at 5 minute intervals covering the dough with an inverted bowl between stretching and folding cycles. This develops the gluten proteins slowly.

Cover the dough with a large inverted bowl and let it rise in a warm spot for at least an hour or until doubled in size.

Preheat the oven to 500º F.

Divide the dough into 4 balls for individual pizzas for 2 balls for larger pizzas. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.

Cover the dough balls with a clean damp towel and let them rest for 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

To prepare each pizza, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle. Top each pizza as desired.

Bake until nicely browned, 10 to 12 minutes.