Makes about five 10 - 12 inch pizzas
5¼ cups AP or bread flour
1½ teaspoons active dry yeast
1 cup warm water
2 tsp sea salt
2 T olive oil (optional)
1 T honey (optional)
Combine all ingredients and mix for about 1 minute, then let it rest for 5 minutes. Repeat this mix for 1 and rest for 5 routine 3 more times.
The dough should be soft , smooth and not too sticky. Form the dough into a tight ball and transfer to a bowl with about a tablespoon of olive oil in it. Roll the dough around and turn it over so the exposed top is covered in oil. Cover and set in a warm place for an hour or 2 until it is doubled in size. Once ready, gently turn the dough onto a floured surface and divide into 5 pieces. Gently form each section back into a ball, cover, and allow to rest for about 15 - 20 minutes. Or, at this stage you can tightly cover each dough ball and refrigerate until you need them. Once ready, take one section at a time and roll (I pull with my hands) out into the flattest circle you can manage. I pick mine up and turn it around like a steering wheel stretching as I go. Make sure you keep enough flour under the dough so it doesn't stick. Once you have a nice super thin circle you're ready to build.
For a margherita we add fresh tomato, mozzarella di bufala, and fresh basil.
I like to brush each round with olive oil and sprinkle with a little sea salt before I do anything else. Add whatever you want, the sky is the limit! Using a pizza peel, transfer your pizza to a screaming hot pizza stone and watch it closely, they only need a few minutes to cook if you have the temp right. Stretch, build, bake, repeat until your dough is gone.