• In a measuring cup, add the 1/4 cup warm water, yeast and 1/2 t. sugar. Dissolve with a fork, whisking for 30 seconds. The water can not be too cold or too hot. Very warm on your hand will work best, between 110 - 115 degrees.

  Let the yeast activate for 10 minutes on the counter, do not move. It will bubble up and double in volume.
• In a stand mixer* add the yeast mixture, remaining 3/4 cup cool water, salt, oil, honey and 1 cup of flour. Using the dough hook, set on low speed and blend. Add 1 more cup of flour, blend. Add the last cup of flour and let form into a ball.
• Knead in the mixer on medium ~ high speed for 5 minutes. Remove to a clean counter, dust with a small amount of flour. Knead with your hands, five minutes until smooth and elastic. Place in an oiled bowl, cover with a damp towel or plastic wrap and let rise in a warm place.
• The dough should double in volume in 45 minutes to 1 hour. Punch down and use, or place in a floured plastic bag, refrigerate until the next day. This dough can also be cut in half and frozen.

Forming & Cooking in the oven:

• Preheat the oven to 450 degrees. While oven heats: cut dough in half, (or quarters for smaller pizzas.) Shape into rounds, place on lightly floured plate. Cover with a towel and let sit in a warm place until almost doubled in size, 20 to 30 minutes.

  Brush a baking sheet with oil, dust with cornmeal if you have. Stretch each dough into two 11″ circles. Add dough, brush crust with olive oil; cover with sauce and toppings. Cook on lower rack first 5 minutes, then middle rack remaining 8 - 10 minutes.

  Cook until bubbly, and golden on the bottom. Cool slightly and slice. Enjoy !