Pizza Dough

1  teaspoon		active dry or fresh yeast
1  teaspoon		honey
1  cup		warm water 105 115 degrees F
3  cups		all purpose flour
1  teaspoon		kosher salt
1  tablespoon		extra-virgin olive oil

Tip: For nutritional information on all the ingredients in Pizza Dough just click on each ingredient name. Then adjust the serving size for any Pizza Dough ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a small bowl, dissolve the yeast and hone in 1/4 cup warm water.
In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer.The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a coool spot for about 2 hours.
Divide the dough into 4 balls, about 6 oz. each. 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, unfloured 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 with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrgerated for up to 2 days.