1
Pour warm water in bowl; add honey and salt. Mix until blended.
2
Add the yeast and give a stir. Let sit until yeast activates -- up to 5 minutes.
3
add 1 c flour, olive oil, garlic, oregano, basil, red pepper flakes and pepper. Mix well.
4
Add the remaining 2 1/2 c flour and mix. The dough should turn into a ball -- if too dry add water, one tbsp at a time until it balls; if too wet add flour, one tbsp at a time.
5
The garlic, spices and herbs can be omitted, but they add a hearty flavour to the crust.
6
Place on a floured surface and knead for approximately 1 minute.
7
Place dough in a bowl, covered with a towel or plastic bag to rise.
8
after 45 minutes, the dough should have doubled.
9
Punch it down to deflate it and let it rise for another hour to hour
10
Roll it out by hand into desired shape and then with a pin to desired thickness. 1/4" thick will render a 'normal' crust, but it can be rolled incredibly thin as well for a very tasty, crisp crust.
11
Place on a lightly greased pizza sheet or stone, poking holes all over with a fork.
12
Add toppings.
13
Bake at 400 F for 20-25 minutes. Less for pizza sheets, more for baking stones.
