Add honey to the bowl of an electric stand mixer. Mix in the warm water. Sprinkle the yeast on top of the honey water. Mix until all the yeast is wet. Let sit for five minutes until foamy.

Add the remaining ingredients.

Attach the dough hook attachment to the mixer. Mix on low for about 5-7 minutes until combined into a shaggy dough. Knead on medium/high speed until a smooth and slightly stick ball is formed.

Remove the dough and either add it to a large mixing bowl coated lightly in olive oil or lightly coat the mixing bowl with olive oil and return the dough to that bowl. Turn the dough a few times so it is coated in olive oil. Cover with a kitchen towel and let it rise for about an hour and a half.

After an hour and a half, punch down the dough and form into a ball. Place the ball on a lightly floured surface and cut in half using a bench scraper. Form each half into a ball. Place each ball on a lightly floured cookie sheet or cutting board about 5 inches away from each other. Cover with a kitchen towel and let rise for another hour.

Preheat the oven to 500 degrees F with the pizza stone or pizza pan in the oven.

Roll out the dough on a floured surface until about 12 inches. Remove hot pan and carefully transfer the pizza dough to the pan. Bake for five minutes with/without sauce before adding toppings and then bake for 5 more minutes with toppings added.

Recipe originally from this post