PIZZA DOUGH

1/2 cup warm water
1 package active dry yeast
2 1/4 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons extra virgin olive oil

In a small bowl, combine 1/2 cup warm water and yeast. Let stand 10 minutes, or until creamy, then stir well.

Combine flour and salt in a food processor. Add yeast mixture and olive oil and process just until the dough comes together.

Turn dough out onto a lightly floured surface and knead for 1 minute. Shape dough into a log and cut into 4 equal pieces. Flatten each piece lightly with the palm of your hand to form a disc.

Place discs on a well-oiled cookie sheet and brush tops lightly with olive oil. Cover discs with a large piece of plastic wrap and then cover with a hot, damp cloth. Let stand in a warm place until dough has doubled in bulk, about 1 hour.

Dough is now ready to be rolled into 4 crusts, about 7 inches in diameter.

Makes 4 pizza crusts (7-inches each)
Source: Martha Stewart Living, November 1994