welp, it's the best crust i've EVER made....thanks Wolfgang

All-Purpose Pizza Dough

Prepared on the show by Chef Wolfgang Puck - 10/27/04

From Wolfgang Puck's New Book "Wolfgang Puck Makes It Easy" Delicious Recipes for Your Home Kitchen (© 2004 Wolfgang Puck Worldwide; Rutledge Hill Press)

"This is a simple bread dough, which you can mix by hand or in a stand mixer. You can roll it out into small pizzas, which are easy to manipulate, or you can make big ones. As for toppings, I have offered many to choose from here. But don't stop with these! Master the pizza dough, and then you can be as creative as you wish with the toppings. That's the whole idea behind the California pizza. They're fun, and you can be as inventive as you want to be."

* Makes 4 small (8-inch) pizzas or 2 large (14-inch) pizzas

2 ½ teaspoons (1 packet) active dry yeast
1 cup warm water (105°F to 115°F)
1 teaspoon honey
1 tablespoon extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt

1. In the bowl of a stand mixer or in a large bread bowl, dissolve the yeast in the water. Add the honey and stir together, Let sit 2 or 3 minutes, or until the water is cloudy. Stir in the olive oil.

2. Using a stand mixer: Combine the four and salt and add it to the yeast mixture all at once. Mix it together using the paddle attachment, then change to the dough hook. Knead at low speed for 2 minutes, then turn up to medium speed and knead until the dough comes cleanly away from the sides of the bowl and clusters around the dough hood, about 5 minutes. Hold on to the machine if it bounces around. Turn out onto a clean work surface and knead by hand for 2 or 3 minutes longer. The dough should be smooth and elastic. When you press it with your finger it should slowly spring back, and it should not feel tacky.