Saturday is Pizza Night at my house, whether delivery or homemade. Because of my children I’ve eaten more pizza in the past five years than I have in my entire life. And I’m from New Jersey.
I usually make a few batches at a time so I’ll have dough readily available in the freezer for the next Pizza Night.
Homemade Pizza Dough, adapted from Baking Illustrated
Makes 3 medium pizzas or two large
1/2 cup warm water (about 110°)
1 tablespoon honey
1 envelope instant yeast
1 1/4 cups water, at room temperature
2 tbsp. extra-virgin olive oil
4-5 cups bread flour, plus more for dusting
2 teaspoons kosher salt
olive oil, for greasing the bowl
Pour warm water into the warm bowl of an electric mixer. Add the honey, then sprinkle in the yeast and let stand until the yeast dissolves and swells, 15 minutes. Add the room temperature water and oil and stir to combine.
Add the flour and salt in the bowl of a stand mixer fitted with the hook attachment. Mix at low speed until a cohesive mass forms. Increase the speed to medium and knead until the dough is smooth and elastic, 5 to 7 minutes. Knead the dough by hand on a lightly floured surface 12 times.
Form the dough into a ball, put it in a deep oiled bowl, roll around to coat with oil. Cover the bowl with plastic wrap. Let rise until doubled in size, about 1 1/2 to 2 hours. Press the dough to deflate it.
Turn the dough out onto a lightly floured work surface. Divide the dough into three equal portions. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes before using.
Freeze unused dough for up to three months.