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1
Combine flour, yeast and salt in a food processor.
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2
Turn machine on and add 1/2 cup water and 2 tablespoons oil through feed tube.
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3
Process for about 30 seconds, adding more water, a tablespoon or so at a time, until mixture forms a ball and is slightly sticky to the touch.
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4
(If mixture becomes too sticky, add flour a tablespoon at a time.)
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5
Put one tablespoon olive oil in a bowl and turn dough ball in it.
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6
Cover bowl with plastic wrap and let rise until dough doubles in size, 1 to 2 hours.
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7
When dough is ready, re-form into a ball and divide it into 4 pieces; roll each piece into a ball.
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8
Place each piece on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
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9
Let rest until each puffs slightly, about 20 minutes.
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10
When ready to cook, press one ball into about a 10-inch round.
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11
Use a little flour, if needed, to prevent sticking and a rolling pin, if desired.
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12
Film a 10-inch skillet with olive oil and turn heat to medium.
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13
When oil shimmers, put dough in pan and adjust heat so it browns evenly without burning.
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14
(If dough puffs up unevenly in spots, push bubbles down.)
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15
Turn dough, then top browned side with tomato sauce, cheese, a bit of salt and pepper, and, if you like, prosciutto and/or basil leaves.
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16
If top is now heavily laden, cover pan and continue cooking, or run it under broiler, just until toppings become hot.
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17
With only a couple of toppings, just cook until bottom browns.
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18
Repeat with remaining dough; serve hot, warm or at room temperature.
