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Food processor method
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In a food processor with metal blade, combine flour and salt.
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Process for 5 seconds.
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Drizzle in oil.
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With machine running, pour in 3/4 cup (175 mL) lukewarm water in a thin steady stream for 30 seconds.
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Scrape down sides of bowl.
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Gradually drizzle in more of the water in 3 or 4 additions, stopping every 20 seconds to check consistency of dough.
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Add just enough water until dough sticks together when pinched between thumb and forefinger.
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Process until dough forms a ball.
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Knead for 1 minute longer and turn off motor.
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The dough should be smooth and soft.
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Transfer dough to work surface and pat until perfectly smooth.
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Place in a bowl, cover with a damp cloth and let rest in a warm place for at least 30 minutes.
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(The dough can be made a day ahead and stored in the refrigerator in an airtight container.
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Let come to room temperature before using.)
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16
Hand method
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Sift flour and salt onto a large flat pizza pan.
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Drizzle oil on top and mix in with fingertips.
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Make a well in the center and add lukewarm water a little at a time while mixing the flour from the sides into the center.
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Use a circular motion with your fingers to incorporate all the flour.
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When you have added enough water to form a crumbly mixture, work it into a smooth dough.
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Add more water if necessary, a little at a time, kneading until dough is soft and smooth.
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Place in a bowl, cover with a damp cloth and let rest for 30 minutes.
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(The dough can be made a day ahead and stored in the refrigerator in an airtight container.
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Let come to room temperature before using.)
