Choose your favorite topping or filling!
Makes about 3 pounds of dough
2 cups warm (105-110°F) water
3 teaspoons active dry yeast
1½ teaspoons honey
5 to 6 ½ cups bread flour, divided
3 teaspoons kosher or sea salt
3 tablespoons extra virgin olive oil, plus more oil for the bowl
No nutrition information available
Place water, yeast and honey in the Cuisinart mixing bowl and stir to blend. Let stand for 5 minutes, until foamy.
In a medium bowl, combine 5 ½ cups of the flour with the salt. Reserve the additional 1 cup of flour. Insert the dough hook. Add the olive oil and the 5-cup flour/salt mixture to the yeast mixture. Mix on speed 2 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 size, 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.