1/2 cup warm water (about 110 degrees F.)
1 envelope (2 1/4 teaspoon) active dry yeast
1 teaspoon sugar
4 cups bread flour, plus more for dusting
2 teaspoon salt
2 Tablespoons extra virgin olive oil
2 teaspoons honey
1 1/4 cup water, room temperature
In a small bowl or measuring cup, proof the yeast by adding yeast and 1 teaspoon sugar to the warm water. Mix and let stand for 5 minutes. It should bubble and double in size, if not, throw it away and start with new yeast.
In a bowl of a stand mixer, combine the flour, salt, oil, and honey. Add proofed yeast and water. Mix until it all comes together. If it's too wet, add more flour...to dry, add more water but only 1 tablespoon at a time. Knead for 8 minutes. You should have a smooth elastic dough that holds a ball shape but also starts to spread out when removed from the bowl.
Remove the dough from the bowl and rub with oil. Place dough in oiled bowl and cover with plastic and a towel. Let rise for 2 hours. When dough has doubled in size, punch it down to deflate it. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both into a smooth round, ball and cover with a damp towel. Let the dough relax for at least 10 minutes but no longer then 30 minutes. You can now either form both balls into your base or wrap in plastic and place in a Ziploc bag and store in the freezer for later use.