"This is a great basic pizza dough recipe that I changed a bit from Everyday Food Magazine."
2 (14.17 g) packet
active dry yeast
vital wheat gluten
Pour warm water into a large mixing bowl, sprinkle with yeast and let stand until foamy, about 5 minutes.
Whisk in honey, oil, and salt into yeast mixture. Add flour and wheat gluten and stir until a sticky dough forms. Transfer dough to an oiled bowl. Cover bowl with plastic wrap and set aside in a warm place until doubled in bulk, about 1 hour. Turn out dough onto a lightly floured surface and knead 1 to 2 times before using.