Directions

• In small mixing bowl, sprinkle yeast over a ¼ of a cup of the warm water, stir to dissolve, stir in honey.
• Set aside to "proof" for 10 minutes in oven with light on until it's foamy.
• Whisk in remaining warm water, oil, and white wine.
• Pour into mixer bowl, beat in 1½ cups flour until smooth, continue beating for about 2 minutes longer.
• Add garlic salt and garlic powder, mix in.
• Add 2 cups flour plus the cheeses and herbs. Beat in well.
• Add last cup of flour to make a stiff dough. You may not need quite all of it. I just leave some that I know isn't needed in the bottom of the mixer.
• Turn out onto lightly floured board, knead well until smooth and elastic, 5-8 minutes, forming a ball.
• Place in oiled bowl, turning ball of dough all around until all sides are oiled and inside of bowl is oiled. (About a tablespoon of olive oil or a bit less.)
• Cover, let rise in warm place until doubled, about 1-1½ hours. (*I always let mine rise in my oven with the light on. It makes for a nice, warm, draft-free place to rise doughs.)
• Punch down, divide dough in half. Flatten into two disks.
• Press onto 2 lightly oiled and lightly sprinkled with cornmeal metal pizza pans making ½" high borders on each. *If only wanting to make 1 pizza, oil second ball or disk of dough, wrap with plastic wrap, place in ziploc freezer bag, and freeze until needed.(*Thaw in fridge for 8 hours or overnight to use.)
• Top pizza(s) with whatever sauce, ingredients, and cheese you'd like, pop into preheated 400 degree oven for 20 minutes, reduce heat to 375 and bake another 5 minutes for a crispy crust. *Or 375 degrees for 23-25 minutes for a softer, more dense crust.
• Let pizza(s) rest at least 5 minutes before slicing.
• Makes enough dough for two 12"-14" pizzas.