Pizza Dough

¼ C. Warm Water

1 1/8 tsp. Active Dry Yeast

½ tsp. Honey

1 ¼ to 1 ¾ C. All-Purpose Flour, Divided

¼ C. Milk

2 Tbsp. Room Temperature Water

1 Tbsp. Olive Oil, Plus Additional for Oiling Bowl

½ tsp. Salt

To make a sponge: In small bowl, mix together warm water, yeast and honey until dissolved. Stir in ¼ cup of the flour until smooth; set aside 20 to 30 minutes or until bubbly.

In a bowl or electric mixer fitted with a dough hook, combine sponge mixture, 1 cup of the flour, milk, room temperature water, olive oil and salt; mix on medium speed to form a sticky dough, stopping occasionally to scrape bottom and side of bowl. Add additional flour, 1 tablespoon at a time, until dough clings to the hook and almost cleans the side of the bowl. (Dough should be very soft. Avoid adding too much flour; a soft, tacky dough is one key to achieving a crisp, light and bubbly crust.) Reduce heat to low; knead dough 10 minutes. Remove dough to well-floured work surface, using a rubber scraper, if necessary. Knead lightly to form into smooth ball, again using only enough flour as needed. Place dough in lightly oiled medium bowl; turn to coat dough with oil. Cover with plastic; let rise in warm place 1 to 1 ½ hours or until doubled in volume.

Punch down dough. Using a knife or dough scraper, cut dough into 2 pieces (approximately 6 oz. each); roll each into a smooth ball. Place balls in a floured loaf pan or 9 inch baking pan; lightly oil tops with olive oil. Cover pan with double layer plastic wrap to keep dough from drying out. Let dough rise 30 to 45 minutes at room temperature or overnight in refrigerator. (Refrigerating the dough overnight will relax the dough, making it easier to shape and giving it slightly better flavor.) The dough can also be frozen after forming into balls. To freeze, dust well with flour. Place each ball in re-sealable bag. Defrost completely before using. 

Note: This recipe can also be made without use of an electric mixer. In large bowl, mix sponge mixture, flour, milk, room temperature water, olive oil and salt with wooden spoon to form a very soft dough. Remove to well-floured surface, adding only enough flour as necessary. Knead dough until smooth and elastic, about 10 minutes. Proceed as recipe directs. 

VillaWare, Pizza Grill: BBQ Pizza Maker, Pizza Dough, p. 5.