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In the bowl of a stand mixer fitted with the dough hook, add all the dry ingredients and whisk to combine. Add the water, honey, and olive oil. Turn the mixer on low, using the dough hook, and mix just until combined. When fully incorporated, turn the mixer up to medium high and mix for 5 minutes. It will be sticky and stretchy and seem like a thick batter.
Scrape the sides of the bowl to mound the dough into one large heap of dough. Cover the bowl with plastic wrap. Place in a warm, draft-free area to proof for 1-2 hours, or until doubled in size.
Put the dough in the refrigerator overnight or up to 10 days.
Remove the bowl from the refrigerator and flip it over onto a heavily floured surface. Knead for a few minutes, adding more flour as necessary, until the dough is fairly smooth. It will still be a slightly sticky dough.
Using a knife or bench scraper, cut the dough into approximately 3-4 pieces that are roughly 6 ounces each.
Roll out each piece into about a 10-inch pizza (using extra flour as necessary and constantly moving the dough to avoid sticking). Cover the dough with a tea towel or plastic wrap and set aside to rest while you prepare your oven.
Position your pizza steel (or stone) on the middle rack of your oven and preheat it to 500° F for at least 30 minutes.
Remove the plastic wrap from the top of the pizza crusts and sprinkle your pizza paddle (peel) with corn flour or cornmeal to keep it from sticking to the peel. Place dough onto peel and spread with sauce. Sprinkle with cheese and any other toppings of choice. Don't go overboard as you'll weigh the pizza down and it could possibly stick to the peel.
Slide pizza onto steel (or stone) and bake for about 6-7 minutes, or until the crust appears set. Switch oven to broil (on high) and broil for about 1-2 minutes, checking after one minute, to melt the toppings. Remove carefully with tongs onto pizza peel. Enjoy!!