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1
Dissolve yeast in warm water in the bowl of your mixer and let stand for 5 minutes.
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2
Make sure your bowl is also warm if it isnt, warm it with a bit of warm water first.
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3
Whisk together 1 1/4 cups cold water, oil, sugar (or honey if using), and salt in another bowl.
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4
Add 5 1/2 cups of the flour to the yeast mixture in the mixer bowl, then add the cold water mixture.
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5
Using the dough hook on your mixer, mix the dough on low for 8 minutes or until dough begins to form.
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6
Add a few more tablespoons of flour to mixture if it needs it.
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7
Let rest 2 minutes.
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8
Mix again on low 6 minutes or until dough is smooth.
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9
Turn dough out onto a floured surface.
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10
Knead until smooth and elastic (about 2 minutes).
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11
Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands but dough will still be a bit sticky.
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12
Divide dough in half and put each portion into a gallon plastic bag coated with cooking spray.
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13
Chill in the fridge overnight or up to 2 days.
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14
Bring dough to room temperature for 1 hour before using.
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15
To make your pizza:
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16
Preheat oven to 475 degrees.
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17
Stretch/press your pizza dough into the pan of your choice; I usually use a 14-inch round pan brushed with olive oil.
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18
Add sauce/toppings, bursh crust with a bit of olie oil if you like, and bake pizza for 15-20 minutes, until cheese is melted and bubbly and crust is golden brown.
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19
This dough is freezable!
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20
Freeze in a heavy-duty, freezer-safe plastic bag for up to 2 months.
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21
To use, thaw the dough overnight in the refrigerator.
