Perfect Pizza Dough

1/2 c warm water (between 112-115°)
1 packet of rapid rise yeast
1 tsp honey (or agave)
1.5 c King Arthur bread flour
1 tsp course kosher salt
Olive oil for bowl

Sprinkle yeast over warm water and stir in honey. Allow mixture to sit and get bubbly for about 10 minutes.

In stand mixer fitted with dough hook attachment, combine flour and salt and slowly drizzle in the yeast and water mixture.

Turn the mixer up to medium-low speed and allow it to knead dough until it is smooth and stretchy. You will notice that it will pull away from the sides of bowl and easily slide off dough hook.

Transfer dough into an olive oil brushed bowl and give dough ball a turn to coat. Cover with clean kitchen bowl and let rest in warm place until doubled in size.

When dough has risen, remove from bowl and roll out on a piece of parchment paper into desired thickness and shape.

Yields: 1 medium size pizza crust

Flavored crust mix-ins: Substitute pureed spinach or pureed roasted red pepper for water used. Add cheese and/or herbs without substituting.

Make ahead tip: Double recipe and freeze 2nd dough ball in gallon freezer bag (up to 6 months). When ready to use, thaw to room temperature in about 2 hours.

From Chef Renee Burger