Combine the water, honey and yeast and let sit for about 5-10 minutes in a large mixing bowl (or bowl of your stand mixer with dough hook attached.)
Once the yeast mixture is bubbly, mix in the oil. Add the flour and salt slowly and mix in as you go, with the dough hook or a large spatula, until well combined.
Once the pizza dough comes together, knead for 8-9 minutes by hand on a lightly floured surface or with the dough hook of a stand mixer on low-medium speed for 5-7 minutes.
Place dough in oiled bowl and cover and leave in a warm spot for 30-45 minutes, to rise until doubled in size.
Punch dough down and let rest another 10-15 minutes. Then proceed to roll out pizza dough to prepare pizza.
Pizza Dough in Bread Machine
Pour water into bread machine. Add in honey and oil.
Add in flour and salt. Make a well in flour and add yeast.
Set bread machine to dough cycle.
To Bake Pizza Dough
Preheat oven to 425 degrees.
For thin crust: Roll out dough to 1/8 inch thick and top as desired. Bake on pizza stone or baking sheet for 12-15 minutes.
For thicker crust: Roll dough out to 1/4 inch thick and top as desired. Bake on pizza stone or baking sheet for 18-20 minutes.
This recipe yields 1 pound of pizza dough.
Use whole white wheat flour for a 100% whole wheat pizza dough. This recipe works with all-purpose flour as well.
Spoon your flour into your measuring cup to get a more accurate measurement than scooping flour right from bag or weigh your flour. This recipe would use 210 grams of flour.
Feel free to substitute white sugar for honey.
Feel free to add in up to 1 teaspoon each of garlic powder, Italian seasoning, oregano, crushed red pepper flakes for additional flavor to the pizza crust.
If you find your pizza dough is not keeping it's form after you roll it out, cover the dough with a kitchen towel and let rest an additional 10-15 minutes.
Freezing Pizza Dough: Prepare dough as directed and let rise one time. Once you punch dough down, place the dough into a freezer-safe bag that has been lightly coated in 1-2 teaspoons olive oil. Seal the bag tight and store in the freezer for up to 3 months. seal tight. To use frozen pizza dough, thaw in refrigerator overnight. Once thawed, place dough in an oiled bowl, cover with a towel and bring to room temperature 1 hour before rolling dough out and baking.