Basic Dough for Pizza, Focaccia or Calzones

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

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.