3 cups unbleached King Arthur flour
1 packet Pizza Crust Yeast (2 1/4 teaspoons)
1 1/4 cups warm water
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
Place 1 cup of flour in a large bowl or bowl of a stand mixer fitted with a dough hook. Add the yeast, water, salt, honey and olive oil and mix until blended. Add remaining 2 cups of flour and mix until the dough comes together.
Transfer the dough to a lightly floured work surface and knead it with your hands for a couple of minutes. Use a bench knife to divide the dough in half.
Preheat the oven to 450°F if using a stone (insert stone on lowest oven rack before preheating).
Otherwise oven temperature should be at 375°F for baking on a baking sheet or pizza pan.
Place each dough piece on a sheet of parchment paper and roll or pat out each piece with your hands into a 12 inch diameter. Place the dough on the parchment on the baking sheets or place on a pizza paddle if using the baking stone. The paddle allows you to slide the pizza with the parchment onto the stone.
Top with your choice of toppings and bake on the stone for 10-12 minutes or on the baking sheets for 15-20 minutes or until edges are brown and bottom is crusty.
Variation: Add 1/3 cup toasted hulled pumpkin seeds to the dough when you knead it.
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