Ingredients:

  • 1 cup warm water (235ml)
  • 2 1/4 tsp active dry yeast (7g)
  • 1 tsp honey (5g)
  • 2 tbsp olive oil (30ml)
  • 1 tsp salt (6g)
  • 3 cups bread flour (380g)
  • 1 tbsp cornmeal (15g)
  • 1 tbsp olive oil (15ml)

Instructions:

  1. Combine warm water, honey, and yeast in a mixing bowl. Stir gently and let sit for 5-10 minutes until a foamy layer forms on top. Note: If it doesn't foam, your yeast might be dead; start over with fresh yeast.
  2. Stir in 2 tablespoons of olive oil and salt, then gradually add the bread flour. Mix until a shaggy ball forms.
  3. Turn the dough onto a floured surface and knead for 5-7 minutes until the dough is smooth, tacky, and springs back slowly when poked.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let rest in a warm, draft free spot for 45 minutes until doubled in size.
  5. Preheat oven to 475°F (245°C). Note: Make sure the oven is fully up to temp before the dough goes in.
  6. Punch the dough down to release air and divide into two equal portions.
  7. Roll or stretch each portion into a 12 inch circle. Note: Avoid using a rolling pin if you want more bubbles in the crust; use your hands.
  8. Transfer to a cornmeal dusted pan and brush edges with 1 tablespoon of olive oil.
  9. Add your favorite toppings and bake for 10-12 minutes until the crust is mahogany colored.