MAKES: TWO 10- OR 12-INCH ROUND OR RECTANGULAR PIZZAS
INGREDIENTS:
- 3¾ to 4 cups unbleached all-purpose flour
- 1 tablespoon salt
- 1½ cups warm (110° to 115°F) water
- 1 ¼-ounce packet or 1 tablespoon active dry yeast
- 3 tablespoons olive oil
INSTRUCTIONS:
- In a food processor fitted with a dough hook or in a large bowl, combine the flour and salt. Measure the warm water into a glass measure, add the yeast, and stir until foamy. Stir in the oil.
- Pour the water mixture into the food processor with the motor running and process until the dough forms into a ball. Continue processing for 1 minute to knead the dough. Alternatively, add the yeast mixture to the bowl and stir until the dough comes together into a ball. Turn out onto a lightly floured surface and knead until the dough is springy and elastic, about 5 minutes. The dough should be firm and just slightly sticky—not dry.
- Place the dough in an oiled bowl, turning the ball to coat it with oil. Cover and let rise in a warm, draft-free place for about 1 hour, until doubled in bulk.
- Divide the dough into two balls. Brush two baking sheets or pizza pans with oil. Stretch one ball of dough to fit each pan. The dough is now ready for topping with sauce and vegetables.
