| 1 | Yield: dough for 1-15 inch pizza crust |
| 2 | Dissolve the yeast in the water along with the honey. |
| 3 | Stir in 1 cup of the flour, the salt, and 3 tbsp of the olive oil with a wooden spoon. |
| 4 | Mix well. |
| 5 | Add a second cup of flour and continue mixing until the dough forms a soft sticky mass and comes away from the sides of the bowl. |
| 6 | Flour the work surface and your hands and turn the dough out of the bowl. |
| 7 | Continue kneading in the remaining flour until the dough is smooth and elastic. |
| 8 | Put the dough in a oiled bowl and seal the bowl tightly with plastic wrap. |
| 9 | Let the dough rise in a warm place for 30 to 45 minutes, or until it has nearly doubled. |
| 10 | Punch down the dough, knead it briefly, and divide it into 4 equal if making 4-9 inch pies. |
| 11 | Refrigerate for 15 minutes before using. |
