1 cup warm water
1 tablespoon honey
1 tablespoon oil
1 tablespoon instant yeast
2-3 cups flour (any kind)
1 teaspoon slat
for the top- sprinkle of olive oil, big dash of salt, dried rosemary and thyme
1. In a large bowl or in the bowl of an electric stand mixer fitted with the dough hook, mix the water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. The exact flour amount will very so go by the touch and feel of the dough versus the exact cup measurements in the recipe. The dough should be soft and smooth (but if you have to pick, I'd choose slightly sticky over stiff)/
2. Knead the dough for 2-3 minutes (more like 5-6 minutes if kneading by hand or if using whole wheat flour).
3. Let the dough rest, covered, for 10 minutes.
4. Pinch off a chunk of dough the size of your fist and stretch or roll it as thin as possible. It has to be thin to bubble, and the oven has to be HOT
5. Bake at 475 or 500 degrees on a preheated pizza stone or on a lightly greased baking sheet for 8-10 minutes.
6. Use leftover dough to make pizzas
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