Pizza Dough

Name: Pizza Dough
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H25M0.000S
Yield: about 1 pound
Ingredients: 1 teaspoon honey; 1 teaspoon active dry yeast; 1 cup warm water; 2 cups plus 3 tablespoons '00' flour, or more as needed; 1 teaspoon kosher salt; Extra-virgin olive oil, for oiling the bowl

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Level: Easy

Total: 2 hr 25 min (includes rising time)
Active: 10 min

Yield: about 1 pound

Level: Easy

Total: 2 hr 25 min (includes rising time)
Active: 10 min

Yield: about 1 pound

Ingredients

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1 teaspoon honey

1 teaspoon active dry yeast

1 cup warm water

2 cups plus 3 tablespoons '00' flour, or more as needed

1 teaspoon kosher salt

Extra-virgin olive oil, for oiling the bowl

Directions

Stir the honey and yeast into the warm water in a small bowl and let sit 3 minutes to make sure the yeast is alive (it should foam and start to bubble).
Place the flour and salt in the bowl of an electric mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix until the dough starts to pull away from the sides of the bowl but still remains soft and slightly sticky at the bottom of the bowl, about 10 minutes. Add an extra tablespoon of flour at a time if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and allow to sit in a warm place until doubled in size, about 1 hour.
Knock down the dough. Cut into 2 equal pieces if making small pizzas or simply reform into a ball if making one large; allow the dough to proof for 1 additional hour. The dough is now ready to use.