One 16-inch medium-crust pizza or two 12-inch thin-crust pizzas or four 8-inch thin-crust pizzas 1 tablespoon active dry yeast 1 cup warm (105-115 degrees) water 2 tablespoons olive oil 1 tablespoon honey 1⁄4 teaspoon salt 3 to 4 cups all-purpose flour or half all-purpose and half whole wheat (See Note) Mix the yeast and water in a small bowl, cover, and let stand until foamy, 5 to 10 minutes. Mix the oil, honey, salt, and yeast mixture in a large mixing bowl. If using a food processor, add 1 cup of flour at a time, up to 3 cups, mixing well after each addition. You may have to stir in the third cup of flour by hand, depending on your machine. Or mix in all 3 cups of flour by hand with a wooden spoon. If the dough seems too wet, mix in more flour, 1⁄4 cup at a time, until the dough is soft. Turn the dough onto a floured surface and knead in more flour, 1⁄4 cup at a time, until the dough is moderately stiff and somewhat firm to the touch, about 6 minutes. ...