- 1 3/4 cup lukewarm water [110-120 degrees]
- 1 Tbsp honey
- 1 Tbsp olive oil plus add'l to oil the bowl
- 1 [1.25 oz] packet rapid rise yeast
- 4 1/2 cups of All Purpose flour plus 1/2cup [And more for kneading]
- 1 1/2 tsp salt
- In a bowl mix together 1/4 cup of lukewarm water, 1 tablespoon of honey and olive oil and the entire packet of yeast.
- Stir the mixture together making sure the yeast has dissolved. Leave it on the counter to "bloom" for 5-7 minutes. After a couple of minutes, you'll see the mixture begin to bubble.
- In a separate bowl. mix together 4 1/2 cups of flour and 1 1/2 teaspoons of salt until well combined.
- After the yeast mixture has bloomed, add it and half of the dry ingredients to the mixing bowl of a stand mixer fitted with a dough hook.
- Start the mixer on low-medium low and knead the dough for around 2 minutes.
- Add the remaining ingredients alternating the water and flour. [1 1/2 cups of water and 2 1/4 cups of flour]
- Allow the mixer to continue to knead the dough another 5-6 minutes. Stop the mixer and pull the dough to test it for elasticity.
- At this point, you'll need to add an additional 1/2 cup of flour 1 tablespoon at a time, until the dough is smooth. If the dough still seems a little sticky, don't worry, you'll be working more flour into the dough on the counter so keep your flour nearby.
- After approximately 8 minutes total move the dough from the mixing bowl to a well floured counter area.
- Knead the dough by hand [about 10 turns] then form the dough into a ball, and place it into a well oiled bowl.
- If you want to use it immediately, allow it to sit in a warm, draft free area, covered with a damp cloth, for 1-2 hours, or until it has doubled in size. Or, place it into the refrigerator for next day use, covered in plastic wrap.
- To use, separate the dough into the desired portions for pizzas or calzones, and bake at 450°F.
If you'd like to freeze portions, separate the dough before it rises and place into an airtight container. Thaw the dough in the fridge in a well oiled bowl for 24 hours before you intend to use it. Also, it's important that you use a candy thermometer to test the water, if the water is too hot it will kill the yeast.