Fail-proof pizza dough

1. In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.

2. Pour in salt, oil and half the flour and mix. Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn't stick to your hands. Once you reach this stage, knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number.

3. The dough should be smooth and easy to work with.
Divide into portions, lightly grease the bowl & the dough so it doesn't dry out, cover with plastic wrap and let it rise 1-2 hours.

4. Preheat oven to 250-260 C with pizza stone inside (the stone should be in the middle or on the lower part of the oven). Top the pizza with your desired topping and bake for about 8-10 minutes.