Ingredients 1 tbsp kosher salt 3 1/3 c. (400 g.) plus 1/4 c. bread flour, plus additional for dusting. 4 tsp honey 1 (1/4-oz.) packet active dry yeast Toppers like pizza sauce, pesto, mozzarella, pepperoni, Parmesan, chopped vegetables, and fresh herbs
Directions Mix salt and 3 1/3 cups flour in a large, deep bowl. Mix honey, yeast, and 1 1/3 cups lukewarm water (approximately 100°) in a medium basin until yeast just dissolves. Pour honey into dry ingredients.
Push contents together with a wooden spoon or hands to make dough. On a clean area, knead 3–4 tablespoons flour until smooth, 1–2 minutes.
Cover the dough with plastic wrap in a lightly dusted bowl (maybe the same bowl as before). Let sit at room temperature for 12–18 hours. Refrigerate and bring to room temperature before baking after 18 hours.
Press dough to deflate. Proceed to a clean work surface. Form a loose ball and fold dough 8 times from below. Dough should be a tight ball now. Rest 10–15 minutes.
Preheat oven to 550° (or as high as your oven goes) with rack in lowest third. Put a circular or big rectangle sheet tray on the rack for the last few minutes of preheating.
Make two dough pieces. Stretch dough into a 14" round on a pizza peel or lightly floured surface. Carefully place round on heated sheet tray. Add preferred toppings.Pizza crust should be golden brown after 15 minutes. Repeat with remaining dough and toppings.