Pizza Dough

Ingredients

• Three cups all-purpose flour or bread flour plus more as needed
• 2 teaspoons instant yeast
• 2 teaspoons coarse kosher or sea salt plus extra for sprinkling
• 2 tablespoons extra Virgin olive oil

Instructions

1. 1. Combine the flour, yeast, and salt in a food processor. Turn the machine on and add 1 Cup water and the oil through the feed tube.
2. 2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is lightly sticky to the touch. If it is still dry, add another tablespoon or two of water and process for another 10 seconds. (In the unlikely event that the mixture is too sticky, add flour a tablespoon at a time.)
3. 3. Turn the dough onto a flowered work surface and knead by hand for a few seconds to form a smooth round dough ball. Put the dough in a bowl and cover with plastic wrap; let rise until the dough doubles in size, one to two hours. (You can cut this rising time short if you’re in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to six or eight hours.)
4. 4. Proceed to step five or wrap the dough tightly in plastic wrap or a zipper bag and freeze for up to a month. (Defrost in the bag or a covered bowl in the refrigerator or at room temperature; bring to room temperature before shaping.)
5. 5. When the dough is ready, form it into a ball and divide it into two or more pieces if you like; Roll each piece into a ball. Put each ball on a lightly floured surface, sprinkle with flour, and cover with plastic wrap or a towel. Let rest until they puff slightly, about 30 minutes while you heat the oven.
6. 6. Put a baking stone on a lower rack and heat the oven to 500°F or higher. Roll or lightly press each dough ball into a flat round, lightly flouring the work surface and the dough as necessary (use only as much flour as you need to). Let the rounds sit for a few minutes; this will relax the dough and make it easier to roll out. If you have a peel and baking stone, roll or pat out the dough on the peel, as thinly as you like, turning occasionally and sprinkling it with flour as necessary. If you are using baking sheets, oil them, then press each dough ball into a flat round directly on the oiled sheets.
7. 7. Drizzle the rounds with the olive oil, then add the sauce, meats and vegetables, and top with cheese(s); sprinkle with salt and pepper.
8. 8. Put the baking sheet in the oven or slide the pizza directly onto the stone and bake until the crust is crisp, and the cheese is melted, usually 8 to 12 minutes.
9. 9. Let stand for several minutes before slicing to set up the cheese.