Step 1

In a large mixing bowl, combine warm water (110˚-115˚F), honey, and yeast. Stir together and set aside for 10 minutes to activate the yeast. You should see it form a layer of foam at the top. This indicates your yeast is active.

Step 2

Add 1 Tbsp olive oil, flour, and salt and stir together with a wooden spoon until the dough comes together. Transfer to a clean work surface and knead for 5 minutes or until the surface of the dough is smooth and springy. The dough should be slightly tacky and will get less sticky as you knead. If it is too sticky to knead, sprinkle on a little bit of flour at a time until you have a workable dough, but don't add too much flour.

Step 3

Add the remaining 1 Tbsp olive oil to a large clean bowl and swirl to coat the bottom. Add the dough ball and turn to coat it in oil. Cover the bowl with plastic wrap and let rise at room temperature (72°F) for 1 1/2 hours, or until doubled in volume.

Step 4

About 30 minutes before baking, preheat your oven to 500°F with a pizza stone in the center of your oven, or use an inverted baking sheet.

Step 5

To easily transfer the pizza dough, Line your work surface with a large sheet of parchment paper (about 15”x 15”). Roll the dough over your knuckles to start shaping it into a pizza crust then place it on a parchment-lined pizza peel and gently stretch it to a 14-inch diameter circle, keeping a thicker crust around the edges.*

Step 6

Add your favorite sauce and toppings. Use a pizza peel or baking sheet to transfer your pizza with parchment paper to your hot pizza stone and bake for 10-13 minutes or until the crust is golden brown (timing can depend on oven temperature and thickness of your crust so keep an eye on it).