From "Chef's Table"
In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the metal blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball that rides around the side of the bowl on top of the blade).
Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough should stretch easily as it is lightly pulled).
Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times to form a smooth, even, firm ball. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, balls can be wrapped in plastic and refrigerated for up to 2 days.
To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
Yield: Makes 4 8-inch pizzas
*Recipe courtesy Wolfgang Puck