Add the yeast (or water/yeast) to the flour along with 1 tablespoon of sugar or honey, 2 teaspoons salt (or 3 1/2 teaspoons kosher salt), 2 tablespoons olive oil, and 1 3/4 cups room-temperature water (remember to subtract out whatever amount you use to mix with the yeast, so if you use 1/4 cup with the yeast only use 1 1/2 cups otherwise).
Neo-Neapolitan Pizza Crust
By Peter Reinhart, American Pie
Makes four 10 to 12 inch pizzas
5 cups (22 1/2 oz.) high-gluten or bread flour
1 tablespoon sugar or honey
1 teaspoon instant yeast (or 1 1/4 teaspoons active dry yeast - be sure to mix with some of your water)
2 tablespoons olive oil
2 teaspoons salt or 3 1/2 teaspoons kosher salt
1 3/4 cups room temperature water
Using your paddle attachment, mix all ingredients in the bowl of your electric mixer. Once it is just combined, turn the mixer off and let the dough rest for 5 minutes. Using the dough hook, mix the dough for 4 minutes on low speed until the dough comes together in a ball. Let the dough rest for 5 minutes and then mix it on medium-low speed for 2 minutes. The dough should stick to the bottom a little but not stick to the sides. The dough should be very sticky - add an extra tablespoon of flour or water to make sure it is sticky but still holds it shape. Divide the dough in four pieces and round into balls. Brush each ball with olive oil and either put in a plastic bag for freezing or a covered bowl for placing in the fridge. Let the dough rest in the fridge overnight. Remove two hours before using dough and place on a floured surface (probably parchment paper) slightly flattened. Preheat oven (if using a pizza stone) one hour before cooking the pizza. Heat your oven to the highest setting. Prepare pizza on parchment paper for easier transferring. Use a small amount of tomato sauce and a mixture of fresh mozzarella and pecorino Romano for an authentic Neo-Neapolitan flavor. Cook the pizza for 8-12 minutes until browned and bubbling.