"Even though I have been a professional chef for many years, I only could make mediocre pizza at home. After 15 years of making pizzas, I've finally got it mastered in the home oven. You can too with these simple steps. You will never order pizza out again. This dough is simply outstanding and will stretch as thin as you like with minimal stretching. My years of failure will hopefully benefit you. Enjoy!!!!!"
Combine yeast, warm water, olive oil and honey in a kitchen aid mixer with the dough hook attachment.
Mix briefly, then add 3 cups of flour and salt.
Mix for ONE MINUTE or just until flour is fully mixed into water.
VERY IMPORTANT- Cover bowl with plastic and let rest for 20 minutes. There is a chemical process going on that greatly improves your dough.
Remove plastic and add another 2 cups flour and knead in mixer for about 8 minutes or until a very smooth dough is achieved.
Flours and climates vary, so a touch more flour may be needed.
Dough should be able to form a ball, but should still be fairly sticky. You do not want too much flour into the dough, it will give you a dry, cardboard like pizza.
PRE HEAT OVEN WITH PIZZA STONE TO 500 DEGREES(should be on for 1 hour before the pizza goes in it)
Place dough in an olive oil coated bowl and cover with plastic and let rise for 1 hour or until has doubled in size.
Deflate dough and divide into 3 equal portions. Round each portion in a ball by pulling the dough tight from the bottom as you round it. Place each one in an olive oil lined tupperware container and cover with plastic.
Let rise for about 1 more hour or has doubled in volume.
Dough is now ready to be stretched out on a floured counter.
Any dough not being used should go into refrigerator for next day use or also freezes very well.
Place flour or semolina on your pizza peel and hand stretch dough to around 14-16" and place on floured peel.
Dough is now ready to be topped with tomatoes(tomato magic), oregano, Mozzarella (Polly-o), Sea Salt and a drizzle of olive oil. Pizza should cook in around 8 minutes.