1. Activate the Yeast:

• • Combine lukewarm water (95°F/35°C) with yeast and honey.

• • Let stand until foamy.

2. Mix the Dough:

• • In a large bowl, mix flour and salt.

• • Add yeast mixture and olive oil.

• • Mix until no dry flour remains.

• • Knead for 10-12 minutes until smooth and elastic.

3. First Rise:

• • Place dough in oiled bowl.

• • Cover with damp cloth.

• • Let rise at room temperature.

4. Divide and Shape:

• • Divide into 4 equal portions.

• • Shape into tight balls.

• • Place on floured surface.

5. Final Rise:

• • Cover with plastic wrap.

• • Refrigerate for up to 24 hours for best flavor.

• • Bring to room temperature before shaping.

6. Prepare for Baking:

• • Place pizza stone or steel in oven.

• • Preheat oven to highest setting (500-550°F/260-288°C).

• • Let stone heat for at least 30 minutes.

7. Shape the Pizza:

• • On a floured surface, press dough outward with fingers.

• • Stretch to 12-inch diameter, leaving slightly thicker edges.

• • Ensure even thickness throughout.

• • Transfer to pizza peel dusted with semolina.

8. Top and Bake:

• • Add desired toppings.

• • Slide pizza onto hot stone using quick jerking motion.

• • Bake until crust is golden brown and charred in spots.

• • Edges should be puffy and toppings bubbling.

• • Cooking time varies by oven temperature and toppings.

9. Finish and Serve:

• • Remove pizza using pizza peel.

• • Let rest for 1-2 minutes.

• • Add any fresh toppings. (basil, olive oil, etc)

• • Slice and serve immediately.