Our favorite thin-crust pizza dough

1 cup warm water (105-115 degrees)
1/4 ounce active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt

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

Add 1 1/2 cups of the flour and the sale, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding flour 1/4 cup at a time, working the dough after each addition, until the dough is smooth but slightly sticky. You might not use all the flour.

Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky; about 3-5 minutes.

Oil a large bowl with the remaining oil. Place the dough in the bowl and turn to coat all sides. Cover with plastic wrap and set in a warm place to double in size, about 90 minutes.

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This is best used on the day it's made. It does keep in the fridge overnight (make sure you leave a LOT of room) but gets very sticky.

We make pizza about once a week. I preheat my stone for an hour in a 425 oven.