Pizza crust made with fresh ground soft wheat produces a marvellous base, with the edges crisping up like a cracker. It packs so much flavour, I like to keep my toppings thin to allow the crust to shine.
In the bowl of a stand mixer, sprinkle yeast over the warm water. Let stand for 5 minutes. The yeast should dissolve and foam slightly.
Pour in honey and olive oil. Mix to combine with the hook attachment.
Dump in 2 cups of flour and the salt. Mix until a smooth batter forms.
Add the remaining flour and mix just to combine. Turn off mixer and let the dough rest for 10 minutes to absorb the flour.
Knead on the lowest speed for 4 minutes. Scrape down the sides of the bowl if needed.
Remove the dough hook. Lightly oil the top of the dough and cover the bowl with a clean tea towel. Let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Turn dough onto a lightly floured table. Divide dough into four pieces. Each piece can be rolled into a 16-inch round thin-crust pizza.
Proceed with toppings and bake as per the recipe below.
Notes
The recipe yields 4 rounds of dough, enough for four - 16 inch pizzas.