This recipe makes a very soft dough, which bakes up into the perfect bite of crunchy exterior and soft crumb. Don't overload this dough with topping; it has enough flavor just drizzled with olive oil and a bit of salt. The longer and slower the balls of dough rise, the better the texture and more flavorful the finished crust. Overnight in the fridge is bets, but they'll rise more quickly (in an hour or less) if left out on a counter at room temperature.
Sprinkle yeast over warm water to dissolve and set aside.
Place flour and salt in the bowl of a food processor with steel blade and pulse once or twice to mix the two together. Add the olive oil to the dissolved yeast and water and, with the processor running, add to the flour in a steady stream. (Be sure all the yeast ends up in your dough). Pulse a couple of extra times to mix well.
Scrape the dough out of the bowl onto a lightly floured board. With floured hands give the dough a few kneads (avoid adding extra flour to the mass). Let the dough rest for 10 minutes, then divide it into four pieces with a sharp knife or dough scraper.
Knead or roll the pieces (without using extra flour) into tight balls.
At this point you can choose to freeze each ball individually in re-sealable bags for future use or refrigerate the balls for up to 2 days on a floured, dishtowel-lined pan, covered with plastic wrap. Or, to use the same day, you can allow the balls to rise at least 1 hour on a floured board, covered with a towel at room temperature. Give them room as they nearly double in size.
To shape the pizza: Take the risen dough ball and dip both sides lightly in flour, then place on a floured wood peel. With your fingertips press the ball down evenly into a disk about 1 1/2 inches-thick and 5 inches in diameter. Lift the dough onto the back of your fists and gently stretch it, allowing gravity to help you use the weight of the dough to stretch it. Stretch and rotate the dough until it's about 1/4 inch-thick with a nice thick rim and about 9 inches in diameter. (Try not to let the center of the disk become to thin.) Make sure the pizza peel is well-dusted with flour, then gently lay the disk of dough in the center. Now you're ready to top your pizza.
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