Pizza dough

Ingredients:

• 3 cups premium wheat flour
• 1 pack (7 g) active dry yeast or fresh yeast
• 1 teaspoon of honey
• 1 cup warm water (40-46°C)
• 1 teaspoon coarse salt
• 1 tbsp olive oil, plus a little more for greasing

Preparation:

1. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
   
   In a food processor, combine the flour and salt. Add the butter, dissolved yeast, and the remaining 3/4 cup water and pulse until the dough begins to form a ball. (You can also mix the pizza dough in a stand mixer with the dough hook attached. Process on low speed until the dough begins to pull away from the sides of the bowl and curl around the hook.)
2. Turn the dough out onto a clean work surface and knead by hand for another 2-3 minutes. The dough should be smooth and elastic. Cover it with a clean, damp towel and let it rest in a cool place for about 2 hours. (The finished dough will stretch when gently pulled.)
3. Divide the dough into 4 balls, approximately 170g each.
   
   Knead each ball, stretching it from the edges and tucking it under the bottom. Repeat 4-5 times. Then, on a smooth, unfloured surface, roll the ball with your palms until the dough surface is smooth and firm, about 1 minute.
   
   Cover the dough with a damp towel and let it rest for an hour. After this time, wrap the dough in plastic wrap and refrigerate for up to 2 days.