Giada’s simple, authentic recipe makes 1 pound of dough.
Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble.
Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour.
Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour.
The dough is now ready to use.