A delightful twist on the classic sourdough pizza crust, incorporating a touch of honey for a hint of sweetness and a crisp golden finish.
In a mixing bowl, dissolve the yeast in the warm water and let it sit for about 5 minutes until it becomes frothy.
Ensure the water is warm, not hot, to avoid killing the yeast.
Add the olive oil, honey, and salt to the yeast mixture and stir well.
Mix thoroughly to ensure the honey dissolves completely.
Gradually add the bread flour to the mixture, stirring until a dough forms.
Add the flour in increments to avoid lumps.
Knead the dough using a stand mixer with a dough hook for 8 minutes, or by hand for about 10 minutes, until smooth and elastic.
If kneading by hand, flour your surface lightly to prevent sticking.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
A warm oven (turned off) can be a good place for the dough to rise.
Punch down the dough and let it rest for 5 minutes.
Resting the dough makes it easier to roll out.
Roll out the dough on a floured surface to your desired thickness and transfer it to a pizza stone or baking sheet dusted with cornmeal.
Dusting with cornmeal prevents sticking and adds a nice texture.
Pre-bake the crust in a preheated oven at 425°F (220°C) for 10 minutes.
Pre-baking ensures a crisp base for your toppings.
Remove the crust from the oven, brush lightly with olive oil, and add your desired toppings.
Brushing with olive oil enhances the flavor and prevents sogginess.
Bake the topped pizza at 400°F (200°C) for 15-20 minutes, or until the edges are golden and the cheese is melted.
Rotate the pizza halfway through baking for even cooking.
