Pizza Dough Recipe for 2 Bases with Crispy Chewy Crust

Instructions:

1. Combine the 325ml warm water, 5g honey, and 7g instant yeast in the bowl of your stand mixer. Let it sit for 5 minutes until a thick foam covers the surface. Note: If it doesn't foam, your yeast is dead; start over.
2. Add the 500g bread flour and 15g of olive oil to the yeast mixture. Start the mixer on the lowest speed. Note: This prevents a flour cloud from covering your kitchen.
3. Mix for 2 minutes until no dry streaks of flour remain and a shaggy, ugly mass forms.
4. Increase the speed to medium. Knead the dough for about 6 minutes. Note: The dough should start pulling away from the sides of the bowl.
5. Add the 10g fine sea salt. Continue kneading for 2 more minutes until the dough is smooth and tacky.
6. Perform the windowpane test: stretch a small piece of dough; it should be thin enough to see light through without tearing.
7. Shape the dough into a tight ball and place it in a lightly oiled glass bowl. Cover it tightly with plastic wrap.
8. Place the bowl in a warm, draft free spot for 1 hour 30 minutes until the volume has doubled.
9. Gently punch down the dough and divide it into two equal portions. Note: Do not rip the dough; use a bench scraper or sharp knife.
10. Stretch the dough into 12 inch rounds and bake at 500°F for 10 minutes until the cheese is bubbling and the crust is charred.