perfect pizza dough

add oil, honey, water and yeast in the bowl of a stand mixer and mix together.

add flour and salt to the same bowl and knead dough with a dough hook for 5 to 7 minutes.

weigh the dough and divide by the number of pizzas you will be making. this recipe yields 6 doughs. For example, if your dough weighs about 1500g, divide by 6 and your weight per dough ball should be 250 grams.

separate each piece of dough into rounds by taking a piece of dough and taking corners of the dough and pulling it into the center. Flip the dough over and using the side of you palm move in a circular motion until the piece of dough has become perfectly round and the seam is on the bottom.

place on a sheet pan with parchment paper and oil and cover dough with additional oil. wrap well with plastic wrap, making sure the wrap is touching the surface of the dough completely. avoid wrapping the dough too tightly to avoid compressing the dough as it proofs.

for best results, refrigerate for a minimum of one hour, but ideally overnight.