Fluffy Soft Pizza Crust - Makes two 10"-12" pizzas

Adapted from Butter & Air and ChatGPT

*Takes minimum 4 hours to allow yeast flavors to develop, store for up to 3 days

For sauces, see THIS PAGE.

INGREDIENTS

• 1 cup (120 g) all purpose flour
• 1 cup (120 g) Tipo 00 flour (or bread flour with high protein content 12-13%)
• 1 tsp fine sea salt
• 1 1/2 tsp dry active yeast (1 packet = 2.25 tsp)
• 3/4 cup warm water
• 1 tsp honey
• 1 tsp olive oil, plus extra for drizzling
• 1 tsp dried ground (or small bits) of rosemary

DIRECTIONS:

1. Whisk the flours and salt together in the bowl of a stand mixer or other medium bowl. OPTIONAL: Add ground rosemary.
2. In a separate small bowl, whisk together the warm (baby bathwater temp) water, yeast, honey, and olive oil. Whisk well to combine. Add water to flour
3. Using either your hands or the bread hook attachment on your mixer, combine all ingredients, adding a tablespoon or two more water if the dough seems too dry. Once all ingredients are incorporated and dough begins to form a cohesive ball, continue kneading in the bowl about 3 minutes more. (Took about 15-20 minutes on Speed 2-3 KitchenAid Stand Mixer).
4. Coat a medium bowl with olive oil and transfer the dough into it. Cover bowl tightly with plastic wrap and let rest in the refrigerator or other cool spot for minimum 3 hours (and up to 2-3 days).
5. Remove the dough, which will have become airy and puffy, and begin to punch/knead on a lightly floured surface for 3-7 minutes, until it is smooth and elastic. Separate into two balls and transfer to oiled bowls. Cover with plastic wrap and let rise at room temperature (if cool), or in the refrigerator (to slow down the rapid rise that occurs at elevation), for at least one hour and up to 3 hours.
6. When you’re ready to shape your pies, remove the center divider in a Samsung oven. Pre-heat oven to the highest it will go (ideally 525F) using the regular "Bake" mode (this defaults to convection in a Samsung).
7. Set the dough ball(s) on pieces of parchment or silicon mats large enough to hold the finished pie. Roll out or pull out on parchment paper to desired size & thickness, while allowing a 0.5" to 0.75" edge for the crust. If the dough springs back when rolled, let it rest a little longer
8. When you have achieved your desired crust size and thickness, add sauce and toppings.  
9. Using a pizza peel, carefully transfer the pizza – still on the parchment – to the stone or pan. Bake for 10-15 mins, until crust is golden brown and cheese is bubbly. 
10. Carefully remove the pizza on parchment and transfer to a large cutting board. Let rest for 5-10 minutes to let the toppings set. Slice and serve