*** Cold-Proofed Pizza Dough

Pulse:

• 1 1/2 cups all-purpose flour (6 3/8 oz)
• 1/2 cup bread flour (2 1/8 oz)
• 1 tsp kosher salt
• 1/2 tsp instant yeast

Whisk:

• 3/4 cup lukewarm water (6 1/4 oz)
• 1 Tbsp olive oil
• 1 tsp honey

Pulse flours, salt, and yeast in a food processor until combined.

Whisk together water, oil, and honey. With processor running, pour water mixture into the flour mixture; process just until dough forms a ball around the blade, 10-15 seconds.

Remove dough from processor (it might be sticky) and knead once or twice, on a lightly floured surface with lightly floured hands, adding a little more flour as necessary, just until smooth and pillowy.

Transfer dough to a lightly oiled bowl; turn to coat. Tightly cover bowl with plastic wrap coated with nonstick spray; chill dough at least 24 hours, or up to 3 days.

Remove dough from refrigerator; if desired, divide into two or three even portions. Shape dough into a ball, by pulling down sides, tucking under, and pinching dough closed on bottom. Roll ball under your palm until smooth, about 30 seconds.

Coat a baking sheet with nonstick spray; arrange dough ball on baking sheet, loosely cover with plastic wrap coated with nonstick spray, and let dough rest in a warm place until room temperature and pliable, 1-3 hours.

Press dough ball out on a lightly floured surface. Turn dough, pressing on its center, then roll into 10-12 inch round.

1,008 calories total.