Pizza Dough II

This pizza dough is really good if you like traditional "hand-tossed" style.  


Pizza Dough II

1 Tablespoon olive oil

1 Tablespoon active dry yeast

1 Tablespoon honey or sugar (I use honey)

2 cups hot water (110-115 degree F)

6 cups of flour 

1 teaspoon Kosher salt

In a bowl, combine oil, yeast, sugar and water, let rest 5-10 minutes until yeast has activated and foamy.  Add flour 1 cup at a time along with salt to yeast mixture and stir until combined.  Transfer dough to floured surface and knead until smooth about 8-10 minutes.  Cut dough in half for 2 large pizzas.  Roll each portion in a ball and place them on a very well oiled sheet pan.  Cover with tea towel and allow to rise until doubled in sized.  

Place one ball of dough in the center of a metal sheet pan.  Pat and press the dough into a round shape, allowing the "crust" about 1" on the edge.  Don't flatten that part.  Cover with the tea towel and allow to rest for 15 minutes (this will give you a fluffier and chewier crust).  Top with your favorite toppings and bake at 500 degrees F for 10-12 minutes.