Instructions

1. In a 2-cup liquid measure, combine ¼ cup of warm water and the yeast. Let the mixture swell for 5 minutes. Lightly flour a work surface, pizza peel or cutting board.

2. Place the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine.

3. Add the remaining 1¼ cups of warm water to the yeast mixture and stir to combine. Pulse the dry ingredients again, then gradually pour the yeast mixture through the top feed tube, followed by the oil. Continue to pulse the dough until it pulls away from the sides of the bowl and forms a ball (add up to 2 tablespoons more warm water, one at a time, and pulse if it is not coming together).

4. Use a silicone spatula to scrape the dough out onto the prepared work surface. Knead it until it is slightly sticky and smooth. (If your dough feels too sticky, sprinkle on a few more pinches of flour and knead it for about 1 minute until it comes together.) Coat a large bowl with oil. Shape the dough into a ball and place it in the bowl, cover with plastic wrap or a dish towel and set it aside in a warm place to rise until it doubles in size, about 2 hours (at least 30 minutes if you just can’t wait).

5. Flour the work surface again. Punch down the dough and scrape it onto the work surface. Divide the dough into four pieces and gently knead and shape each into a smooth ball. Flatten the balls into thick discs, wrap individually in plastic wrap and let rest for at least 20 minutes or up to 2 hours at room temperature.