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1
Combine yeast, flour and salt in food processor.
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2
Turn machine on, and add 1 cup water and 2 tablespoons oil through feed tube.
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3
Process for about 30 seconds, adding more water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch.
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4
If it is dry, add another tablespoon or two of water, and process for another 10 seconds.
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5
(In unlikely event that mixture is too sticky, add flour, a tablespoon at a time.)
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6
Turn dough onto floured work surface, and knead by hand for a few seconds to form a smooth, round ball.
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7
Grease bowl with remaining olive oil, and place dough in it.
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8
Cover with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour.
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9
(You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.)
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10
Follow recipe for pissaladiere or tarte flambee.
