Pizza Dough

This recipes is a great example why making great bread / pizza dough requires a little effort but a bit of planning to give the yeast time to develop the dough.   I like using room temperature water or colder.  Many recipes call for lukewarm water which works but you can kill the yeast if the water is too warm.  Room temp or colder water will not kill the yeast but just require more time for the yeast to develop.
www.nytimes.com: May 18, 2010

Time: 20 minutes, plus at least 27 hours’ resting

2 cups bread flour
1/2 ounce salt (about 4 teaspoons)
2 tsp honey
1 teaspoon instant yeast
1 cup room temperature water.
Additional flour, for dusting.

Method 1:
1. Combine all ingredients in a bowl/bread machine/mixer knead for a minute or two.  Adding more water as necessary. Let rest for 5 minutes. Knead an additional ~10 minutes, until dough pulls away from the bowl and forms a smooth ball. Turn out onto a floured surface, knead and form into a ball, then let rest in a bowl for 3 to 4 hours.

2. Cut dough into 4 8-ounce pieces. (Or divide into 5 6-ounce pieces for smaller pizzas.) Turn out each piece on a floured surface, folding and kneading each three or four times until it forms a smooth ball. Set each piece in a plastic bin large enough to allow it to double in size, settle a sheet of plastic wrap on the dough, then cover with a lid. Refrigerate for 48 hours, or at least 24 hours, before shaping and baking.

Yield: Dough for 4 12-inch pizzas or 5 9-inch pizzas.