I love pizza like a fat kid loves cake – or pizza.

So this is an amalgamation of about seven recipes I’ve tried and combined. Lots of trial and error (no bad pizza right?) – but this recipe works great and it’s really easy.

For perfect pizza dough at home (you don’t have to have a mixer, but it’s better):

1 package active dry or fresh yeast (2.25 teaspoons if it’s in a bottle)

1 heaping teaspoon honey

1 cup warm water, 105 to 115 degrees F

3 cups better for bread flour (bread machine flour if you can find it) – if you’re not using a mixer use all-purpose flour.

1 teaspoon kosher salt

3 tablespoon extra-virgin olive oil, plus additional for brushing

[ handsome pizza – no? ]

In a small cup, dissolve the yeast and honey in 1/4 cup warm water (baby milk warm).

In the mixer bowl, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water.

Use the mixer paddle to combine the ingredients until they come together and start to form a ball – a minute(ish)

Affix the hook attachment (spray it with non-stick first). Knead on medium speed for 15-20 minutes. You can tell the dough is ready when it stretches until nearly transparent. If you don’t have a mixer -fold the dough into itself for about five minutes.

Fold the dough under itself until it’s taught and smooth on top. Place dough in a large bowl or just keep it in the mixer bowl (spray it with non-stick first). Cover with a towel and leave it alone for two hours (let it rise).

After two hours beat the dough down and cut into two equal segments. Cover those with a towel and leave alone for another hour.

Place your oven rack on its lowest slot (if you have a pizza stone put it there), preheat your oven to its highest setting (500 – 550). Roll the segment into a ball, and place on a pizza pan or cookie sheet (greased or sprayed with non-stick). Stretch the dough to the edges, rotating slightly as you pull (stretch as thin as you possibly can).

Brush the crust with extra virgin olive oil, especially the edges. Spread pizza sauce very thin (use less than you think), and cover with your favorite toppings.

Bake for about 8 minutes (at 550). Crust should be slightly charred on the bottom. Let cool before slicing. Provecho!