Best Pizza Dough

1 T honey
1 c. warm water
2 t. active dry yeast
3 c. all-purpose flour
1 t. salt

1 T. olive oil 

In a small bowl, dissolve the honey in the warm water. Sprinkle the yeast over the water and stir until it dissolves. Let the yeast mixture stand for 5 minutes, until a layer of foam forms on the surface. In a large bowl, combine the flour and the salt. Make a well in the center of the flour mixture and pour the olive oil and the yeast mixture. Stir the flour into the wet ingredients, until all the flour is incorporated. If its too dry, add more water. On a lightly floured surface, knead the dough for 15 minutes, until it is smooth and elastic. Shape the dough into a ball and put in in a well-oiled bowl. Cover with a moist towel and let rise in a warm place until double in bulk (about 1 1/2 hours) ATLEAST. What I have learned about pizza dough... what REALLY makes it is the rise time and the refrigerator. At pizza restaurants like Craigo's they have a "3 day dough" where it rises is rolled back into balls and benched. They ALSO REFRIGERATE it overnight, which makes a HUGE difference! So, if I may stand on my soap box... for awesomely awesome pizza dough... make it a day or two before and put that baby in the refrigerator. :) That'll make your taste buds water.