Pizza Dough

Directions

1. 1
   If using a food processor, combine flour, yeast and salt in work bowl.
2. 2
   Turn machine on and add 1 cup water and the oil through the feed tube.
3. 3
   Process 30 seconds, adding up to 1/4 cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch.
4. 4
   (In unlikely event mixture is too sticky, add flour, a tablespoon at a time.)
5. 5
   To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend.
6. 6
   Add 1 cup water and the olive oil; stir with a wooden spoon until smooth.
7. 7
   Add remaining flour bit at a time; when mixture becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just enough to keep dough from being sticky mess.
8. 8
   Knead 5 to 10 minutes.
9. 9
   Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball.
10. 10
    Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
11. 11
    (You can cut rising time if you are in a hurry, or you can let dough rise more slowly in refrigerator for 6 to 8 hours.)
12. 12
    Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month.
13. 13
    Defrost in covered bowl in refrigerator or at room temperature.
14. 14
    Form risen dough into a ball and divide into two or more pieces; roll each into a ball.
15. 15
    Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
16. 16
    Let rest until slightly puffed, about 20 minutes.
17. 17
    Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet.
18. 18
    Pat out dough as thin as you like, using oiled hands if necessary.
19. 19
    Proceed with any recipe.