How to cook
Pour the water into a bowl, add the yeast (it must be exactly 2.5 g, if you put more the dough will rise faster, and we want to avoid that from happening) and honey and stir until the ingredients incorporate nicely, set aside for 10 min and sift the flour in the meantime.
Add 15 oz (430 g) of the sifted flour, mix well and set aside for an hour, covered with a clean cloth.
Dust your surface, sift the remaining flour and salt, and add the olive oil.
Knead a soft dough (make sure it is smooth and elastic), place it on a floured surface, grease it slightly, wrap it with cling film and a cloth on top and let it rest for one more hour.
Cut the dough into three rounds, folding the upper part and tucking it downwards, making sure there is no air trapped.
Place them on a floured baking tray, leaving enough space between each dough ball, sift some flour on top, wrap them in cling film (the dough should not rise upwards, but sideways, so the tray needs to be relatively shallow)
Let the dough rise slowly at room temperature (20 degrees) for 6-8. If its warmer it will rise faster.
Now you have a soft, authentic Italian Pizza Dough - you don't need to roll it out, just spread it with your fingers.