Homemade Pizza Dough

Pizza is a quick easy meal  for us, especially during the summer months with all the fresh summer vegetables coming out of the garden. Today's pizza was topped with roasted elephant garlic, the roasted Jaune Flammes tomatoes from yesterday (see life on the homestead blog), sauteed onions, mushrooms and Malabar spinach. Then we covered it with fresh crumbled goat cheese and mozzarella and a perfect pizza was created! Other combos might be garlic, summer squash and goat cheese. Of course it also makes a wonderful traditional pizza with a red sauce and meat.
You can use any kind of flour or combination of flours. Experiment with white, wheat and/or spelt to see what your favorite might be. This dough can be used right away or left to rise for several hours. I have found letting it rise produces a better crust but if in a hurry just use it right away.
Pizza Dough
3 tbsp. olive oil
2 tsp. salt

1 tbsp. honey
2 tbsp. yeast
2 cups hot water
5-6 cups flour
Put first 5 ingredients in a mixer attached with dough hook. Add flour a bit at a time until it pulls away from sides and cleans the bowl. Let knead for about 5 minutes. Let rise up to 5 hours or use right away.
Preheat oven to 425*. Divide into 2 balls. Roll out and place on stones or pizza pans. Barely prick with a fork and prebake for 7 minutes. Remove, add toppings and bake until crust is brown and cheese is melted.