Mrs. FLG's Pizza Dough

Mrs. FLG made pizza tonight. She has been perfecting her pizza dough recipe for years. She started with Wolfgang Puck's Recipe and then modified it:

1 package active dry or fresh yeast
2 tablespoons honey
3/4 cup warm water, 105 to 115 degrees F
2 1/2 cups all-purpose flour
1 teaspoon kosher salt
2 tablespoon extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 1/2 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Brush the dough with olive oil and then cover with a clean, damp towel and let it rise in a cool spot for about 1 hour.

Divide the dough into 2 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Let rise an additional 15-30 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days if you are making the dough in advance.