Basic Pizza Dough

This is an Emeril Lagasse recipe. I have never had it not turn out great.

1 cup warm water (105-115 degrees)
1 envelope active dry yeast
1 tsp honey
2 Tbsp olive oil
3 cups unbleached all-purpose flour
1 tsp. salt
Yellow cornmeal, for sprinkling the baking sheet

IN a large bowl, combine the water, yeast, honey and 1 Tbsp of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth, but still slightly sticky. You might not need all the flour. Turn the dough out onto a lightly floured surface and knead until the dough is smooth, but still slightly tacky, 3-5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in a bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.(It has never taken mine longer than an hour to rise)