"Perfect" Pizza Dough

This is a slightly modified Emeril recipe.

(makes four 8 inch pizzas)
Ingredients:
• 1 packet active dry or fresh yeast (2 ¼ teaspoon)
• 1 teaspoon honey
• 1 Cup warm water (105 - 115° F)
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 Tablespoon extra virgin olive oil (plus more for brushing)
• Basil and Oregano (to taste)

Directions:
1. In a small bowl, dissolve the yeast and honey in ¼ cup of the warm water. In a mixer fitted with a dough hook, combine flour and salt. Add the oil, yeast mixture and the remaining ¾ cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (I add some oregano and basil to the dough as it is mixing for a little color and extra flavor). 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. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes (when ready the dough will stretch as it is lightly pulled).

2. Place a pizza stone on the middle rack of the oven and preheat the oven to 500°F. Divide the dough into 4 balls (for 8” pizzas), about 6 ounces each. Work with each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let it rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

3. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough. Lightly brush the inner circle of the dough with oil. Using a fork, poke holes into top of pizza (it keeps bubbles from forming). (Note: I find the dough to be too sticky to roll. I put a light coat of corn meal on a pizza peel, put the dough down in the center of it, put a little olive oil on my fingers and starting in the center of the ball push down working the from the center out push it to the desired size. Take care when doing not to get corn meal on the top of the pizza)

4. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the baking stone. (When I make the crust on the corn meal covered peel it is ready to go into the oven) Bake crust in oven for about 2 minutes. Pop large air bubbles as they begin to form. After 2 minutes take the crust from oven and cover in the toppings of your choice. Place whole pizza back into oven and bake until cheese is melted and crust is golden brown (8 – 10 minutes more).