Serves 4

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 tbsp yeast
2 tbsp honey
1/4 cup olive oil
1/2 tsp salt


1. Load you mixer with the paddle blade and set to low speed.
2. Pour warm water in mixing bowl. The water should feel very warm, but not hot (you don’t want to kill the yeast). Add the honey and salt. Mix for about 20 seconds.
3. Add the yeast and mix for about 10 seconds.
4. Add 1 cup of flour, ¼ cup at a time, and mix on low for an additional 10 seconds after the final ½ cup is added.
5. Add the olive oil and mix until blended in (about 30 seconds).
6. Add the rest of the flour (and any additional favorings you might like, i.e. garlic, pepper, rosemary) and mix on high for two minutes. The dough should turn into a ball and roll around the bowl.

(Cook’s Note: If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time).

7. Once the dough is balled up, place the ball on a floured board and knead for about a minute. Place the dough in a covered bowl and store in a warm, dry area to rise for 45 minutes, or until the dough doubles in size.
8. Punch it down and let it rise for another hour to an hour and a half.

(Cook’s note: You can punch the dough down one more time if you want to increase the density of the finished bread, and wait another hour or two before rolling it out.)

9. The dough is ready to be tossed for pizza rounds, or rolled into rectangles for flat bread. For either product the outside edges should be slightly thicker than the rest of the product, to keep your toppings from sliding off when served.