basic dough for pizza, focaccia or calzonesCuisinart Original Recipe
1 1/2 cups warm (105-110°F) water
2 teaspoons active dry yeast
1 teaspoon honey
4 to 4 1/2 cups bread flour
2 teaspoons kosher or sea salt
2 tablespoons extra virgin olive oil + more for the bowl
Place water, yeast and honey in the Cuisinart mixing bowl and stir to blend. Let stand for 5 minutes, to proof until the mixture is foamy and bubbly.
In a medium bowl, combine 4 cups of the flour with the salt. Reserve the additional 1/2 cup of flour. Insert the dough hook. Add the olive oil and the 3 1/2-cup flour/salt mixture to the yeast mixture. Mix on speed 2 and mix for 2 minutes. Continuing on speed 2 add the remaining flour 1 tablespoon at a time until a dough ball forms that clings to the dough hook and cleans the sides of the bowl. Set the timer for 4 minutes and the speed to 3 to allow the dough to knead.
Transfer the dough to a large bowl that has been lightly coated with olive oil. Turn to coat and cover tightly with plastic wrap. Let rise in a warm, draft free place until doubled in volume, about 1 hour. Punch dough to deflate and let rest for 10 minutes. If time permits, allow dough to rise a second time for a more developed flavor and texture.
Use for your favorite pizza, focaccia or calzones. Dough can be made a day ahead. Place in a resealable bag and refrigerate. When ready to prepare, punch down dough and allow it to come to room temperature before continuing.