Combine all of the dry ingredients into a medium bowl. Mix well with your (clean) hands, then add honey and oil. Mix those in and begin slowly adding water, mixing thoroughly. You may need a bit more flour to bring it from a sticky mass into a nice, elastic dough. Once it's elastic, put a lid on the bowl and stuff it into the back of the fridge. Leave it there overnight.
The next day...
Dust a clean worksurface with cornmeal. Take out the dough and stretch it in your hands, carefully stretching it into a circle. If you're good with pizza dough, you can just toss it around into a pizza crust. I am not that good so I use a rolling pin and roll it out into a vaguely pizza-shaped crust. You want this very thin as it will poof in the oven. The cornmeal will act like little ball bearings, making it easy to slide the pizza on and off the stone, besides adding flavor and texture to the crust.
Preheat the oven to 425F and make sure your pizza stone is already inside. (Don't have a stone? Bake it on a pizza pan or baking sheet.) Bake the pizza crust for 5 minutes, then remove and top with sauce and toppings. Bake the finished pizza for about 9 to 11 minutes.
A recipe from http://kitchenmouse.rozentali.com/2010/02/homemade-pizza/
Posted by Cori Rozentāle on .