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You can make four pizzas, as described below, or you can divide the dough in half and make two large 12-inch pizzas. The baking time will be the same.
Chopped fresh basil, chopped sun-dried tomatoes, or a sprinkling of crushed red pepper flakes can be added to the dough with the flour, if desired, for additional flavor. Be creative with your pizzas! For the best results, see "Pizza Tips" in the Notes section.
Yield: Makes four 8-inch pizzas (Makes about 24 ounces of dough)
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105°F. to 115°F.)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil or Chili and Garlic Oil, plus more for brushing
Topping of your choice
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