- 1 (1/4-oz.) envelope active dry yeast
- 1 cup warm water (100° to 110°)
- 1 tablespoon honey
- 1/4 cup olive oil
- 3 cups plus 2 Tbsp. all-purpose flour
- 2 teaspoons table salt
How to Make It
Combine first 3 ingredients in bowl of an electric stand mixer; let stand 5 minutes or until foamy. Add oil, 3 cups flour, and 2 tsp. salt. Beat dough at medium-low speed, using dough hook attachment, 5 minutes or until smooth. Gradually add 1 to 2 Tbsp. more flour, if needed, to form a soft dough. Increase speed to medium-high, and beat 4 to 5 more minutes or until smooth and elastic.
Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap. Let dough rise in a warm place (80° to 85°), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface. Divide dough into 8 portions. Shape each portion into a ball, and place on a lightly greased baking sheet. Cover and let dough stand 15 minutes or chill up to 4 hours.
Note: To make ahead, prepare recipe through Step Cover and chill 24 hours. Proceed with recipe as directed in Step