Basic Pizza Dough and Sauce

I make this a couple times a month. It is so quick and easy. I usually make 3-10 inch or 4-8 inch thin crust pizzas out of this recipe.

1 T. active dry yeast (I use instant)
1 c. warm water
2 T. olive oil
1 T. honey
1/4 t. salt
3-4 c. all purpose flour (I use Kamut and usually 3 is all it needs)

Mix yeast and water and let sit while you measure out other ingredients. (If using active dry yeast wait 5-10 min until it's foamy). Mix oil, honey and salt and then pour in yeast mixture. Add one cup of flour at a time, mixing well after each cup. If dough seems too wet, add more, 1/4 c. at a time. Knead dough until smooth, moderately stiff and somewhat firm to the touch. If you have time let it rise covered in a bowl for one hour (you don't have to though, especially if using instant yeast). Portion and roll to desired thickness. I like to go light on the ingredients to not weigh it down. I bake on a pizza stone at 490 degrees for 5-7 minutes, until cheese is bubbly.

Sauce:

(enough for 3-10 inch pizzas)

1-8 oz. can tomato sauce
1/2 t. dried basil or oregano (I use both)
1/4 t. garlic salt
1/8 t. pepper
pinch of sugar (optional)

Mix together and spoon over rolled out pizza dough