Difficulty: Moderate
Preparation time: up to 24 hours for dough proofing; 45 minutes hands-on time

Below is a recipe for a great pizza dough. However, if you are looking to save some time and steps in the kitchen, many local pizza restaurants sell dough balls to-go. If you go that route, skip ahead to the stretching stage of recipe.

1. Place the flour in the bowl of a stand mixer fit with a dough hook. Add the warm water to a separate small bowl, then stir in the salt, honey, olive oil, and yeast and set aside for a minute or two. When the water and yeast mixture gets a little frothy, add it to the flour. Knead till it just starts to come together, a minute or two, then turn off mixer and let sit for five minutes. Continue kneading on medium speed for another 6 minutes.
2. Divide the dough in two separate pieces, shaping each into a ball. Place the dough balls on a well-floured surface and cover with a kitchen towel. Let proof in a warm area till doubled in size, about 1 ½ -2 hours. If you want to make ahead, proof in your refrigerator for 12-24 hours, then remove it for 45 minutes to warm before shaping.
3. Heat your oven to 500 degrees. Place the dough balls on a well-floured surface and stretch. Transfer rounds to two separate, well-greased baking pans. Spread an even layer of sauce over each, stopping about ½ inch from the edge. Sprinkle cheese over top, then add toppings of your choice.
4. Place in oven and bake till crust is golden and the cheese is melted and bubbling, 6-10 minutes. Remove from oven and let cool for a few minutes before slicing.