I'm bummed that I forgot to snap pics of the pizza (too hungry to remember) - but I can tell you this - my boys LOVED the crust. It had a firm bite, chewy interior and browned perfectly on the bottom. So, after 4 years of searching, experimenting, eating and gaining 10 pounds, this is it:
The Ultimate Pizza Dough
Adapted from American Pie by Peter Reinhardt
Makes 3 12-ounce dough balls
5 cups (22.5 ounces) of bread flour
3 tablespoons honey
2 teaspoons salt (or 3 1/2 teasp kosher salt)
1 1/2 teaspoons instant yeast
3 tablespoons olive oil
1 3/4 cups room temperature water
1. In electric mixer, combine all dry ingredients. Slowly add in the water/honey mixture until just combined.
2. Mix with dough hook on low speed for 2 minutes. Stop, using spatula, combine any last loose bits of dough. Mix on low for another 2 minutes or until all flour incorporated and forms a course ball.
3. Let dough rest for 5 minutes. Mix again on med-low for 2 minutes or until dough clears the sides of the bowl and sticks just a little bit on the bottom of the bowl. Adjust flour/water as necessary.
4. Take dough out, knead lightly by hand for 1 minute. Divide into 3 equal portions. Round each piece into a ball and brush lightly with olive oil. Place each ball in a gallon-sized ziploc bag. Let balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight (or freeze)
5. Next day, remove dough from refrigerator 2 hours prior to baking. Punch down, let sit on counter until ready to bake.
(Bake with sauce and toppings on pre-heated pizza stone: 450 degrees for 7-9 minutes)
