Bloom the Yeast
Combine 2 tsp yeast with 1/4 cup water heated to 110°F. Let sit for 6 minutes until foamy and active.
Start the Dough
Add flour, salt, and sugar/honey to your stand mixer bowl. Add 1 tbsp oil plus 1 tsp oil to the mixer, then add the 2 3/4 cups room temperature water.
Combine Ingredients
Add the foamy yeast mixture to the mixer. Set mixer to low speed and let everything combine for about 1-3 minutes until incorporated.
Knead the Dough
Increase mixer to medium speed and knead for about 5 minutes until the dough is no longer tacky and nothing sticks to the bowl.
Rest Period
Lightly oil your work surface and turn the dough out onto it. Flip the dough to get a light coating of oil on all sides. Let sit and rest for 5 minutes.
Portion and Shape
Cut dough into portions: 4 equal parts for large pizzas, OR 6 larger portions for Strombolis plus 1 smaller portion for garlic bread. Shape each portion into a smooth ball.
Cold Ferment
Place a little oil in the bottom of a plastic container. Add dough balls with a light coating of oil on each one. Cover with plastic wrap and refrigerate for 24 hours.
Use the Dough
Remove dough ball from refrigerator and bring to room temperature before using. Stretch and shape for pizza, Stromboli, garlic bread, or whatever you're making.