Pizza Dough

Proof yeast with two teaspoons of flour. Stir flours to blend. Mix honey and olive oil into proofed yeast. Slowly add yeast mixture to flours, stirring to moisten flour evenly. If dough is too dry, add a little additional water. Knead dough on floured surface 7-10 minutes. Divide dough into two. Place in plastic bags and refrigerate overnight. Take out dough about one hour before ready to make pizza so to bring to room temperature. Preheat oven to 450 degrees F. After one hour, press dough into lightly greased or oiled pan. But the best preparation is to spread a tablespoon or two of cornmeal on the pan to allow sliding the pizza off. Brush olive oil on what will be the exposed edge of the dough after toppings are put on the dough. Cover and rest dough 10-20 minutes. Put your toppings on the pizza dough. The best position for baking pizza in my oven is in the middle, not near the top of the oven. Put the pizza pan on the tiles for five minutes. Slide pizza out of pan onto tile for a few more minutes. Remove cooked pizza using pizza peel, or cookie sheet.