Pizza Dough

Pizza Dough
1/2 cup warm water (about 105 degrees)
2 1/4 teaspoons active dry yeast
1 1/4 cups water, room temperature
2 tablespoons extra-virgin olive oil
4 cups bread flour, plus additional for dusting hands and work surface
1 1/2 teaspoons salt
Measure warm water into a 2-cup measuring cup. Sprinkle in the yeast and let stand about 5 minutes. Add the remaining water and the oil and mix together.
Combine the flour and salt in a food processor and pulse to combine. Continue pulsing while slowly adding the liquid. Dough should form a ball. Process until dough is smooth and elastic, about 30 seconds.
Dough will be a bit tacky, so use a rubber spatula to transfer it to a lightly floured work surface. Knead by hand for several seconds to form a smooth ball.
Place the dough in a deep, lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 2 hours. Punch down the dough with your fist and transfer to a lightly floured work surface. Shape as needed.
Makes 2 large, 4 medium or 8 individual pizzas.
"The Best Recipe" by the editors of Cook's Illustrated (1999 Boston Common Press, $29.95)