Pizza Dough

1 c. warm water
1 tsp. honey
2 1/4 tsp. yeast
3 c. (or more) flour
1 3/4 tsp. coarse salt
2 Tbsp. EVOO

Mix the water and honey in a liquid measuring cup until the honey dissolves.  Sprinkle with the yeast and let the mixture stand until foamy - about 5 minutes.  Meanwhile, using a food processor, pulse the flour and salt to mix.

Pour the yeast mixture and the EVOO over the flour mixture.  Process until the dough comes together in a sticky ball, about 20-30 seconds.

Turn the dough out onto a floured work surface and knead using the heal of your hand until smooth and elastic - about 5 minutes.

Oil a large bowl.  Add the dough and turn to coat.  Cover the bowl tightly with plastic wrap.  Let the dough stand in a warm, draft-free area until doubled in size - about 1 hour.

Punch the dough down.   Partition dough into 4 parts.  Shape 1 dough ball into a ball.  Place the dough ball onto a floured work surface and cup your hand lightly over it.  Rotate you hand counterclockwise letting the dough roll on the work surface.  Continue until the surface of the dough is smooth.  Repeat with the remaining wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid.  Refrigerate for 10-48 hours (the dough will continue to rise).  Let the dough sit at room temperature for 1 hour before shaping.  (If you freeze, can be frozen for up to 2 weeks a then let it sit at room temperature for 2 hours before shaping.)

Turn out 1 dough ball onto a lightly floured work surface.  Press it out on the work surface into a 9-inch round, a long rectangle, or an oval.  Repeat with the remaining dough balls.  To make 3-4-inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

**The recipe does not tell baking temps or times**