Mark Bittman's Pizza Dough

Preparation

1. Step 1

   If using a food processor, combine flour, yeast and salt in work bowl. Turn machine on and add 1 cup water and the oil through the feed tube. Process 30 seconds, adding up to ¼ cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch. (In unlikely event mixture is too sticky, add flour, a tablespoon at a time.) To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend. Add 1 cup water and the olive oil; stir with a wooden spoon until smooth. 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. Knead 5 to 10 minutes.

2. Step 2

   Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball. Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours. (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.) Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month. Defrost in covered bowl in refrigerator or at room temperature.

3. Step 3

   Form risen dough into a ball and divide into two or more pieces; roll each into a ball. Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel. Let rest until slightly puffed, about 20 minutes.

4. Step 4

   Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet. Pat out dough as thin as you like, using oiled hands if necessary.

5. Step 5

   Proceed with any recipe.