1 tablespoon extra-virgin olive oil, plus more for brushing
1 teaspoon honey (I sometimes add a little more)
1 cup warm water (105º F to 115º F)
1 teaspoon kosher salt
3 cups all-purpose flour
1 ¼ teaspoon active dry or fresh yeast
I’m lazy and don’t proof. Mix all of the above in a stand mixer until it crawls up dough hook or in a bread maker using the dough setting. In a pinch, I’ve mixed it by hand until combined to a ball.
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball repeatedly, 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 them rest for 15 to 20 minutes. At this point, wrap the balls in plastic and refrigerate for up to 2 days (freeze them after that to stop the fermentation). I usually spray the inside of a large zip lock bag with Pam and place the balls inside. You do need to check the bag and release gases, if necessary.
When you’re ready to bake the next day, place a pizza stone on the upper rack of the oven and preheat the oven to 500º F. Take the dough out of the refrigerator and let it warm to room temperature for one hour (if frozen, it will take longer), while the oven preheats.
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.
In the meantime, after the oven has pre-heated for about 45 minutes, turn on the broiler to heat your baking stone to an even higher temperature. This gives the pizza a crisp crust.
Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza carefully onto the blistering hot baking stone and bake until the pizza crust is nicely browned, 7 to 9 minutes. With the broiler on, you must pay attention to it.
Remember that the oven and stone are very hot and be careful as you slide the pizza into and out of the oven.
Transfer the pizza to a firm surface and cut into slices with a pizza cutter or very sharp knife.
Enjoy immediately. Yields four 8″ pizzas.