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1
Put the 3 cups flour, yeast, 2 teaspoons salt and 2 tablespoons of the olive oil in a food processor.
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2
Turn the machine on and add 1 cup water through the feed tube.
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3
Process until the mixture forms a slightly sticky ball, about 30 seconds.
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4
If the mixture is too dry, add more water 1 tablespoon at a time and process for 5 to 10 seconds after each addition.
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5
If the mixture refuses to come together, add more flour 1 tablespoon at a time and process until it does.
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6
Rub a little olive oil or sprinkle a little flour onto your hands and shape the dough into a ball; wrap in plastic.
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7
Let rest at room temperature until the dough doubles in size, 1 to 2 hours.
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8
Or, if time is tight, let it rest at least 20 minutes before proceeding.
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9
Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic.
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10
(Or divide in half, wrap each ball in plastic, slip into a plastic bag and freeze.)
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11
Let it return to room temperature before proceeding.
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12
Reshape the dough into a ball and cut in half, forming 2 balls.
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13
(From here on, use olive oil if you're cooking on baking sheets, flour if on a pizza stone.)
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14
Put them on a lightly floured surface (a pizza peel is ideal), sprinkle with flour and cover with plastic wrap; or brush then with a bit of oil and place on a lightly oiled sheet.
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15
Let rest for about 20 minutes, while you heat the oven to 500 degrees.
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16
Press a dough ball into a 1/2-inch-thick flat round, adding flour or oil to the work surface as necessary.
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17
Press or roll the dough until it's as thin as you can make it; let it rest a bit if it becomes too elastic.
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18
(Patience is your friend here.)
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19
You can do two baking sheets at once, or one after another, as you'll have to if using a peel.
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20
If doing the latter, slide the dough from the peel onto the stone.
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21
Sprinkle the pizzas with olive oil (just a little), salt and rosemary.
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22
Bake for at least 10 minutes, perhaps rotating once, until the crust is crisp.
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23
Serve hot, warm or at room temperature.
