Jerrymac's New York Style Pizza Dough

To make poolish:Mix 1 1/2 C flour and 1 teaspoons yeast together in bowl, add 1 1/3 C water, mix well, cover with plastic and let ferment at room temp for 2 to 5 hours.

For the dough: In a large kitchenaid mixing bowl combine all the poolish and add to it: 1 tablespoons Honey, 1 tsp yeast, and 1 1/2 tsp Kosher Salt and blend well.

Put dough hook on mixer and add remaining flour and mix well at low speed. Gradually add flour a little at a time with mixer running at speed 2 or so. What you are looking for is, for your dough to clear the sides of the 4 bowl, but not the bottom. When this happens, no more flour.

Knead at medium speed for about 5 minutes. Dough should freely drop off of dough hook.

Put dough into an oiled bowl, cover with plastic and let rise 1 1/2 hours.

at room temperature.

Turn dough out onto lightly oiled surface, divide into 2 balls.

Transfer balls to lightly floured surface, dust lightly with flour,.

cover with plastic and let rise 1 1/2 hours.

Make skins from balls. This dough makes 2 13 - 14 inch pies.

Do not use a rolling pin when forming your skins it will stretch the dough.

far too much. I use a slap and then stretch over the backs of my hands.

Bake on a pizza stone thats been preheated for 15+minutes at 550F for 8-12 minutes. I also like to mist the edge of the dough with Extra Virgin Olive Oil before baking. ?