• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 cup warm water (105 to 115 degrees F)
  • 1 (1/4-ounce) envelope active dry yeast
  • 1 teaspoon honey
  • 2 tablespoons extra-virgin olive oil
  • 3 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • Yellow cornmeal, for sprinkling the baking sheet


  • In a large bowl, combine the water, yeast, honey, and 1 tablespoon 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 may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with remaining olive oil. Place the dough in the 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.
  • Yield: dough for 1 (15-inch) pizza



Author Credit: Emeril Lagasse

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