Homemade Pizza Dough

Ingredients

1 tbsp. kosher salt
3 1/3 c. (400 g.) plus 1/4 c. bread flour, plus more for dusting
4 tsp. honey
1 (1/4-oz.) packet active dry yeast
Desired toppings, such as pizza sauce, pesto, mozzarella, pepperoni, Parmesan, chopped vegetables, and/or fresh herbs

In a large, deep bowl, whisk salt and 3 1/3 cups flour. In a medium bowl, mix honey, yeast, and 1 1/3 cups lukewarm water (about 100°) until yeast just about dissolves. Pour honey mixture into dry ingredients. Using a wooden spoon or your hands, push mixture together to form a cohesive dough. Turn out onto a clean surface and knead with 3 to 4 tablespoons flour until smooth, 1 to 2 minutes.
Transfer dough to a lightly floured bowl and cover with plastic wrap (this can be the same bowl you made the dough in). Let sit at room temperature at least 12 hours or up to 18. If resting goes beyond 18 hours, refrigerate and bring to room temperature before baking.
Press down on dough to deflate. Turn out onto a clean work surface. Form into a loose ball, then fold dough in on itself from beneath, about 8 times. The dough should be in a tight ball at this point. Let rest 10 to 15 minutes.
Meanwhile, place a rack in lowest third of oven; preheat to 550° (or as high as your oven goes). Place a round or large rectangular sheet tray on rack during the last few minutes of preheating.
Divide dough into 2 pieces. On a pizza peel or lightly floured work surface, stretch dough to a 14“ round. Carefully transfer round to preheated sheet tray. Top with desired toppings.
Bake pizza until crust is golden brown, about 15 minutes. Repeat with remaining dough and toppings.