1. Sprinkle the yeast into the warm water (stir to combine) and let stand until the yeast dissolves and swells, about 5 minutes.

2. While waiting for the yeast, oil the bowl or container you'll let your dough rise in, and set aside.  Measure out the remaining ingredients.

3. Place the flour and salt in a large food processor, pulsing to combine.  Continue pulsing while pouring the yeast mixture, then the oil, then most of the water (holding back a few tablespoons) through the feed tube.  If the dough does not readily form into a ball, add the remaining liquid and continue to pulse until a ball forms.  Process until the dough is smooth and elastic, about 30 seconds longer.

4. The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.  Knead by hand for a few strokes to form a smooth, round ball.  Put the dough into the deep oiled bowl and cover with plastic wrap.  Let rise until doubled in size, 1.5 to 2 hours.  Press the dough to deflate it, then shape, top, and cook according to your recipe.

Variations

Pizza Dough Kneaded by Hand

1. Sprinkle the yeast into the warm water (stir to combine) and let stand until the yeast dissolves and swells, about 5 minutes.

2. While waiting for the yeast, oil the bowl or container you'll let your dough rise in, and set aside.  Measure out the remaining ingredients.

3. Combine the salt and half the flour in a deep bowl.  Add the liquid ingredients and use a wooden spoon to combine.  Add the remaining flour, stirring until a cohesive mass forms.  Turn the dough onto a lightly floured work surface and knead until smooth and elastic, 7 to 8 minutes, using as little dusting flour as possible while kneading.  Form the dough into a ball, put it in a deep oiled bowl, cover with plastic wrap.  Let rise until doubled in size, 1.5 to 2 hours.  Press the dough to deflate it, then shape, top, and cook according to your recipe.

Pizza Dough Kneaded in a Standing Mixer

1. Sprinkle the yeast into the warm water (stir to combine) and let stand until the yeast dissolves and swells, about 5 minutes.

2. While waiting for the yeast, oil the bowl or container you'll let your dough rise in, and set aside.  Measure out the remaining ingredients.

3. Place the flour and salt in the bowl of a standing mixer fitted with the paddle.  Briefly combine the dry ingredients at low speed.  Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms.  Stop the mixer and replace the paddle with the dough hook.  Knead until the dough is smooth and elastic, about 5 minutes.  Form the dough into a ball, put it in the deep oiled bowl, cover with plastic wrap.   Let rise until doubled in size, 1.5 to 2 hours.  Press the dough to deflate it, then shape, top, and cook according to your recipe.

Pizza Dough with Garlic and Herbs

This dough is especially good when you want a pizza with a minimum of toppings but big flavor.  The dough also makes excellent Grissini (Italian breadsticks) on page 174.

Heat 2 tablespoons extra-virgin olive oil in a small skillet.  Add 4 medium minced garlic cloves and 1 teaspoon minced fresh thyme, oregano, or rosemary leaves.  Saute until the garlic is golden, 2-3 minutes.  Cool the mixture and use in place of the oil in the recipe for Pizza Dough.

Whole-wheat Pizza Dough

Whole-wheat flour gives the dough a hearty flavor but slows down the rising process a bit.

Follow the recipe for Pizza Dough, replacing 2 cups (half) of the bread flour with an equal volume of whole-wheat flour.  The dough may require an extra 30 minutes to double in size while rising.