Instructions
Mix 2 1/2 cups of flour with the yeast in a stand mixer fitted with dough hook for 20 seconds at Speed 2. Add salt and mix for 30 more seconds to combine. Combine water, honey and olive oil in a 2 cup measuring cup with spout. With mixer running at speed 2, add liquids slowly at edge of bowl. If more flour is needed, continuing on Speed 2, add remaining flour, 1/2 cup at a time, and mix about 1 1/2 minutes, or until dough starts to clean sides of bowl. You may not need extra flour.
Knead on Speed 2 for 2 – 3 minutes longer. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place (70 – 80 degrees), free from draft, about 1 hour, or until doubled in bulk. Gently punch dough down.
Brush a 14-inch pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings.
Add toppings, as desired. Bake at 450ºF for 15 to 20 minutes.
