Pizza Dough

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

allpurpose, instant yeast, coarse, water, olive oil

Taken from cooking.nytimes.com/recipes/7256 (may not work)

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