Ingredients:
1 tsp. active dry yeast (Red Star)
2 1/4 cups all-purpose flour (Caputo 00)
1 cup bread flour (Gold Medal)
1 1/4 cups lukewarm water (105 to 115° F)
1 tsp. honey
2 tsp. Kosher salt
2 tablespoons olive oil
Coarse cornmeal or semolina (for dusting pizza peel)

Preparation:
Mix all-purpose flour and bread flour.

Prepare dough sponge and proof yeast by mixing yeast, 1 cup flour mixture, water and 1 tsp. honey in a bowl, cover and let sit for 30 minutes until mixture is foamy. (Throw out and start over with fresher yeast if not foamy.)

Mix 1 cup flour with salt, olive oil, and dough sponge. Mix in remaining flour as needed (dough should be slightly sticky and not dry). Knead 10 minutes on a floured surface (5 minutes in a machine), rest 20 minutes, then knead 5 minutes on a floured surface (2 minutes in a machine).

Place dough in lightly oiled bowl and cover with plastic wrap. Let rise until doubled (about 1 1/2 hours.) Punch dough down and divide in half for two large pizzas or in quarters for four small pizzas. Knead dough portions for a minute and shape into pizza rounds. If using later, dust dough portions with flour and put in ziploc bags in the freezer for 30 minutes (stops rising) and then move to refrigerator until ready to use.

Spread/stretch dough portion by hand and roller. Move dough portion to pizza peel spread with coarse cornmeal or to pizza screen. Add sauce, cheese, and toppings and bake in preheated 500° F oven directly on the pizza stone for 6-8 minutes or until crust is golden brown. Cool 2-3 minutes on a wire rack before cutting and serving.

This recipe makes 28 ounces of dough.