Yield: 4 small pizzas
1/4 cup Mild White Wine
2 1/2 tsp Dry Yeast
1Tbsp Extra Virgin Olive Oil, plus more to coat dough
1 tsp Kosher Salt
3 1/2 cups All-Purpose Flour
Combine 3/4 cup of warm water, white wine and yeast in a large bowl. Stir until well combined and the yeast is dissolved. Add honey, 1 tablespoon of olive oil and the salt and stir until dissolved. Add 1 cup of flour and mix until a loose batter forms. Add 2 more cups of flour and mix for 2 or 3 minutes, working to incorporate as much flour as possible. It may not all combine but a dough ball will begin to form. Turn dough out onto a clean work surface that has been dusted with flour. Knead for 5-7 minutes, until a smooth ball remains. Place the dough in a clean, oiled bowl and cover with a kitchen towel. Let rise in a warm area for 45 minutes. It should double in volume.
Cut the dough into four equal pieces and work them back into round balls. The next step is the most crucial for perfectly textured dough. Rub each dough ball with a small amount of oil and place on a sheet tray, lined with parchment paper and let rest in the same warm area for 1 to 2 hours. The dough should puff to nearly double its size.
Dough can remain in the proofing phase for up to 3 hours, but no more.
To make pizza:
Preheat oven to 475 degrees. If you have a pizza stone, place it in the oven when preheating. Allow the stone to heat for at least 30 minutes.
Lightly flour a work surface and roll the dough as thin as possible. Top with desired ingredients and bake. Dough should cook in no longer than 10 minutes.