Basic Pizza Dough
Recipe from "How to Cook Everything", pg. 258
Makes: 1 large or 2 or more small pizzas
Time: At least 1 hour, largely unatttended
1 tsp. instant or rapid-rise yeast
3 C (about 14oz.) all purpose or bread flour, plus more as needed
2 tsp. coarse kosher or sea salt, plus extra for spinkling
1 - 1 1/4 C water
2 T plus 1 tsp. olive oil
1. Combine the yeast, flour and 2 tsp. salt in the container of a food processor. Turn the machine on and add 1 cup water and the 2 tablespoons of oil through the feed tube.
2. Process for about 30 seconds, adding more water, a little at a time, until the mixture forms a ball and is slightly sticky to te touch. If it is 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. Turn the dough onto a floured work surface and knead by hand a few seconds to form a smooth, round dough ball. Grease a bowl with the remaining olive oil, and place the dough in it. Cover with plastic wrap or a damp cloth and let rise in warm, draft-free area until the dough doubles in size, 1 to 2 hours.
To freeze: wrap dough tightly in plastic wrap and freeze for up to a month.