Combine  and mix the water, yeast and 1-1/2 cups of flour in a large bowl. Add the oil, honey, salt and remaining flour.  Work the ingredients together until the dough holds its shape (the best kitchen utensils for this step might be your hands!).  Remember the weather statement above…you may need a bit less flour, so add the last half slowly to reach the right consistency.

Place the dough on a lightly floured surface (your granite counter tops works great!) and knead until smooth and elastic. (or, remember you can use your bread machine or Kitchen Aid mixer with dough hook…even your food processor!).  If your dough gets sticky, sprinkle a little flour on the dough while kneading.  (Kneading is a great way to take out the days frustrations, so have fun!)

Transfer dough to a lightly oiled 2 quart bowl. Cover with plastic wrap that has been lightly coated with cooking spray or olive oil (another thing that works is one of those shower caps you get in a hotel room…lightly spray with cooking spray).  Stretch the plastic wrap tight over the bowl and let rest until it has doubled in size, about one hour (could be more or less depending on your altitude!).

When the dough has risen, place it on the floured surface again, divide it into two or more parts (see below) and roll them into balls. Cover them with a towel and let rest for 15 to 20 minutes…really important to let the gluten rest.  Now you can roll into the appropriate size…top it with your favorites and cook in the oven.

Makes:  Two 12 inch pizzas (4 portions); Four 6-inch pizzas (4 portions); Eight 3-inch pizzas (8 appetizer portions).

Variations:

Whole Wheat Pizza Dough:  Use 1-1/2 cups of all purpose flour and 1 cup of whole wheat flour.

Tomato Pizza Dough:  Replace water with 1 cup of good quality tomato juice.