This turned out well and was easy to make. The dough didn’t get very crispy on the bottom, but I think that’s more to do with the fact that my pizza stone broke and I made these on baking sheets. This was a none-too-fancy margherita; we were more impressed with the white pizza (recipe to follow). This is from “How to Cook Everything Vegetarian.”
3 cups flour
2 tsp instant yeast
2 tsp salt
3 tbsp olive oil
Combine flour, yeast and salt in food processor. Turn on machine and add 1 cup water and 2 tbsp of oil through the feed tube. Process about 30 seconds, adding a bit more water until it forms a sticky ball.
Turn dough onto floured work surface and knead into a ball. Put remaining oil in a bowl and turn the dough bowl into it. Cover with plastic wrap and let rise in fridge for 6-8 hours.
Separate into two balls and roll out into a circle. Sprinkle with a bit of flour, cover with plastic wrap and let puff up for abotu 20 minutes. Proceed with making your pizza.