Pizza Dough

Adapted from Emeril Lagasse

The main difference between this and the original is that I added some honey. It gave the dough a little more depth of flavor the slightest hint of sweetness.

1 cup warm water
1 packet dry yeast (roughly 1 tablespoon)
1 tablespoon sugar
2 tablespoons olive oil
1 tablespoon honey
2 1/4 cups flour, sifted
1/2 teaspoon salt

In a large bowl add the warm water and yeast and sugar and stir to dissolve the yeast. Wait ten minutes and allow the yeast to activate.

Add the olive oil, and honey and stir until the honey dissolves. Add the flour and salt. Mix together until a dough forms. Remove the dough from the bowl and, on a floured surface, knead and form into a smooth ball shape. Place the dough into a greased bowl and cover with a clean, dampened towel. Place in a warm, draft free place for 45 minutes to 1 hour, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size, then transfer to a pan or pizza stone.