Pizza Dough

Directions

1. 1
   In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2. 2
   In a mixer fitted with a dough hook, combine the flour and the salt.
3. 3
   Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
4. 4
   (See Tips & Techniques.)
5. 5
   Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.
6. 6
   The dough should feel smooth and firm.
7. 7
   Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes.
8. 8
   (When ready, the dough should stretch easily as it is lightly pulled.)
9. 9
   Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
10. 10
    Divide the dough into 4 balls, about 6 ounces each.
11. 11
    Work each ball by pulling down the sides and tucking under the bottom of the ball.
12. 12
    Repeat 4 or 5 times to form a smooth, even, firm ball.
13. 13
    Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
14. 14
    Cover the dough with a damp towel and let rest 15 to 20 minutes.
15. 15
    At this point, balls can be wrapped in plastic and refrigerated for up to 2 days.
16. 16
    To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough.
17. 17
    Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle.
18. 18
    If you find this difficult to do, use a small rolling pin to roll out the dough.
19. 19
    Use this dough as the base for Wolfgang Puck's Pizza with Smoked Salmon and Caviar.