A wonderful talented friend gave me this recipe in 2010. Al is a professor, a glass blower, a fisherman, and a Vineyard seasonal resident, and he cooks for a group of friends each day. He's living and eating healthy, and he created this dough. I am thrilled he will let me share it with you all. He's still experimenting with the measurements of flour, he says! It's great baked on a charcoal grill.
1Mix the yeast and honey in the warm water. "Let sit for a few minutes to bloom".
2In a large well-oiled bowl, pour in the yeast mixture and add the flour,salt, oil and thyme.
Place on a floured board and knead gently for a very short time. Replace in the bowl, and cover with a cloth and let sit in a draft free place until doubled in size about two hours. Cut in half for two individual pizzas.