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Makes enough for 4 large round pizzas or 8 pizzettas

1 teaspoon active dry yeast
1 teaspoon honey
1 and 1/3 cups lukewarm water
1 tablespoon olive oil (plus a bit more for the bowl)
1 teaspoon sea salt
3¾ cups all-purpose or bread flour (see note), plus extra for dusting the board and rolling pin

Put the yeast, honey, water and olive into a mixer bowl and stir. Let rest for 5 minutes or until foamy.

Add salt and flour and knead the dough for 3 to 5 minutes—on medium-high speed if you’re using a KitchenAid mixer.

Drizzle a bit of olive oil into a large bowl, put in the dough, cover with plastic and leave in the fridge for 6 to 8 hours or overnight.

When you’re ready to make the pizzas, take the dough out of the fridge and let it come to room temperature. Punch down the dough and divide it into 8 pieces for individual pizzettas or 4 for regular size pizzas.

On a floured board, roll each ball out (or stretch and pull it into shape, which is the preferred way, but I’ve found no difference in the end result if you use a rolling pin versus hand pulling and tossing).

Note: I’ve made this recipe using both kinds of flour and had good results with both. All-purpose works fine for a pizza dough, but if you want more snap and chew (I do), try bread flour, which has more protein/higher gluten content.

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Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram

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