Activate yeast: In a small cup, mix yeast, honey, and 50 g of the water. Let it sit for 5 minutes until foamy.
Combine dry: In a large bowl, whisk Caputo Fioreglut flour with salt.
Hydrate: Pour the activated yeast and remaining water into the flour. Mix vigorously for 2–3 minutes using a spoon or paddle attachment. The mixture should resemble thick pancake batter.
Add oil: Drizzle in olive oil and mix for another minute until dough becomes smooth and shiny.
First rise: Cover the bowl with cling film or towel. Let the dough ferment at room temp (24–25°C) for 1 hour, or refrigerate for up to 8 hours for more flavor.
Divide & rest: Lightly oil your counter and divide the dough into two equal portions. Set each on oiled parchment. Let rest covered for 30 minutes.
Shape: With wet fingers, press each dough into a 25 cm (10-inch) round, leaving a raised edge.
Top lightly: Use no more than 60 g of sauce and minimal cheese to avoid sogginess.
Bake: Preheat your pizza stone at 260°C (500°F) for at least 45 minutes. Bake each pizza for 4–5 minutes or until crust blisters and cheese bubbles.
Serve: Let cool for 2 minutes, then slice and enjoy!
