3tablespoonsextra virgin olive oil, plus extra for bowl
4cupsall-purpose flour, divided
In the bowl of a stand mixer, fitted with a dough hook, combine warm water, yeast, oil, and honey. Add 3 cups of flour and the salt and mix with the mixer on low. With the mixer on medium-low, slowly add the remaining 1 cup of flour as needed to form a smooth dough that pulls away from the edges of the bowl. Continue to knead for 8 minutes. (You can also do this by hand but it will take closer to 10 minutes for a smooth dough to form.)
Pour about a teaspoon of olive oil into a large bowl. Transfer dough into bowl and flip over so that the dough is coated with oil. Cover with plastic wrap and place in a warm place for 30 minutes or until doubled in size.
Divide dough in half; form into 2 balls.
Preheat oven to 450°F with rack in lower third of oven. On a lightly oiled or floured surface, roll out dough to desired thickness. Place on an oiled baking sheet and add desired toppings.
Bake for 10-12 minutes or until golden brown.
If you don’t plan to use both crusts right away, store tightly wrapped in the fridge for a couple days or in your freezer for up to one month.
To thaw frozen dough, thaw overnight in refrigerator. Thawed or chilled dough should be taken out of the refrigerator at least 1 hour prior to use to allow it to come to room temperature.
For The Cheese Bread:
1 ball of pizza crust dough (half of recipe)
2 tablespoons unsalted butter
½ teaspoon garlic powder
1 ½ cups sharp cheddar cheese
½ cup Romano or Parmesan cheese
½ teaspoon dried oregano
Preheat oven to 450°F. Roll out pizza dough and place in an oiled or sprayed 11x17 inch pan. Melt butter and mix with garlic powder. Brush mixture evenly over flatbread dough. Top with cheeses and dried oregano. Bake for 10 minutes or until golden brown.