Overnight Pizza Crust

• 3 c flour
• Version 1
• 2 c pizza flour,
• 1 c rye flour
• Version 2
• 1 c whole wheat flour
• 1 c bread flour
• 1 c pizza flour
• 1 1/2 tsp salt
• 1 tsp (generous, my yeast is old) instant yeast
• 2 Tbl olive oil
• 1 1/4 c cool water

1. Combine dry ingredients (unsifted) in food processor with dough/mixing blade
2. With processor on, add olive oil, then pour in water. Let processor run for 2 minutes
3. Put in bowl and cover and let rise for at least 45 min. Punch down.
4. Repeat if needed. May be kept in refrigerator overnight once risen, or left out.
5. Dough is very soft. Put flour on hands and surface to work dough.
6. May be used as a whole for thicker crust pizza or cut in half then worked for thin crust
7. On a baking stone in 500 F oven this (thick) made an exceptionately crisp and flavorful crust; baked with slices of tomato, fresh mozerella, peppers, basil and small drizzle of olive oil.

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Taken from www.epicurious.com/recipes/member/views/overnight-pizza-crust-50098641 (may not work)