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1
If using a food processor, combine flour, yeast and salt in work bowl.
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2
Turn machine on and add 1 cup water and the oil through the feed tube.
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3
Process 30 seconds, adding up to 1/4 cup more water, a little at a time, until mixture forms a ball and is slightly sticky to the touch.
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4
(In unlikely event mixture is too sticky, add flour, a tablespoon at a time.)
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5
To make dough by hand, combine half the flour with the yeast and salt in a bowl and stir to blend.
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6
Add 1 cup water and the olive oil; stir with a wooden spoon until smooth.
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7
Add remaining flour bit at a time; when mixture becomes too stiff to stir with a spoon, begin kneading, adding as little remaining flour as possible, just enough to keep dough from being sticky mess.
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8
Knead 5 to 10 minutes.
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9
Turn dough onto a floured work surface and knead by hand a few seconds to form a smooth, round ball.
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10
Transfer to a bowl and cover with plastic wrap; let rise until doubled in size, 1 to 2 hours.
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11
(You can cut rising time if you are in a hurry, or you can let dough rise more slowly in refrigerator for 6 to 8 hours.)
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12
Dough can then be used immediately or wrapped tightly in plastic wrap and frozen for a month.
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13
Defrost in covered bowl in refrigerator or at room temperature.
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14
Form risen dough into a ball and divide into two or more pieces; roll each into a ball.
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15
Place each on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
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16
Let rest until slightly puffed, about 20 minutes.
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17
Oil one or more baking sheets, then press each dough ball into a flat round directly on sheet.
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18
Pat out dough as thin as you like, using oiled hands if necessary.
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19
Proceed with any recipe.
