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1 Combine the flour, sugar or honey, salt, yeast, and olive oil in a large mixing bowl or in the bowl of an electric stand mixer. Add 11 fl. oz. (1-1/4 cups plus 2 Tbs.) cool (60u00b0 to 65u00b0F) water. With a large spoon or the paddle of the mixer on low speed until the dough comes together in a coarse ball,1 to 2 minutes in the mixer. Let the dough rest, uncovered, for 5 minutes.
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2.Knead the dough: If using an electric mixer, switch to the dough hook. Knead the dough for 2 to 3 minutes, with the mixer's dough hook on medium-low speed. As you knead, add more flour or water as needed to produce a ball of dough that is smooth, supple, and fairly tacky but not sticky. When poked with a clean finger, the dough should peel off like a Post-it note, leaving only a slight residue.
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3.Chill the dough: Lightly oil a bowl that's twice the size of the dough. Roll the dough in the bowl to coat it with the oil, cover the top of the bowl tightly with plastic wrap, and refrigerate for at least 8 hours and up to 3 days. It will rise slowly in the fridge butstop growing once completely chilled. If the plastic bulges, release the carbon dioxide buildup by lifting one edge.Use the dough for pizzas, calzones, or stromboli as directed in the recipes.
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Make Ahead Tips
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It's best to mix the dough at least a day before you plan to bake. The dough keeps for up to 3 days in the refrigerator or for 3 months in the freezer. To freeze the dough: After kneading the dough, divide it into 4 pieces for pizzas or calzones or 2 pieces for stromboli. Freeze each ball in its own zip-top freezer bag. Before using, thaw completely in their bags overnight in the fridge or at room temperature for 2 to 3 hours. Then treat the dough exactly as you would regular overnighted dough, continuing with the directions for making pizzas, calzones, or stromboli.
