In a small bowl, combine the lukewarm water and yeast. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know it’s ready when it starts to bubble and become foamy. This step is crucial as it ensures your dough will rise beautifully.

In a larger mixing bowl, combine the remaining ½ cup of water, olive oil, honey, garlic powder, and salt. Whisk together until everything is well blended. This mixture will bring moisture and flavor to your dough.

Once the yeast is foamy, pour it into your large mixing bowl with the other wet ingredients. Next, add in 1 cup of flour and stir with a wooden spoon or spatula until everything is mixed. The goal is to create a slightly sticky dough.

Continue adding the remaining flour, one cup at a time. Mix well after each addition until the dough forms into a cohesive ball. You might not need all the flour, or you may need a touch more depending on humidity. Just ensure it’s not too sticky.

Transfer the dough to a clean, floured work surface. Knead the dough for about 8 minutes. It should become soft and elastic. This process is essential, as it develops the gluten structure that gives the dough its wonderful chewiness. It’s like a mini workout, and your arms will thank you later!

After kneading, place the dough in a lightly oiled bowl. Cover it with a kitchen towel and let it rise in a warm spot for about an hour or until it doubles in size. You can even pop it in a turned-off oven with the light on to create a warm environment.

Once your dough has risen, punch it down gently. Now you can shape it into either four equal portions for calzones or roll it out as a large pizza base. When rolling, keep some flour on your surface to prevent sticking.