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1
Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist).
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2
Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
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3
Put the salt and 2 cups of the flour into a food processor.
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4
Pulse 5 times to blend.
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5
Pour in the yeast and water and pulse 5 times.
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6
Add the olive oil.
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7
Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended.
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8
As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns.
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9
The dough will become smooth and elastic-like.
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10
Place the dough in a greased bowl and turn to coat all sides.
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11
Cover with plastic wrap or a tea towel.
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12
Allow the dough to rise in a warm place for 45 minutes, until doubled in size, and then punch it down.
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13
Divide it in half; each half will make 1 (12-inch) pizza.
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14
You can make 2 pizzas, or freeze half the dough for another time.
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15
Freeze the dough in a resealable freezer bag.
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16
To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours.
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17
Roll the dough out while cold and then allow it to come to room temperature before adding toppings.
