Pizza dough

1/2 cup warm water, ~110F
2 1/4 t or 1 envelope instant yeast
1 1/4 cups water at room temperature
2 T extra virgin olive oil
4 Cups (22 oz) Bread flour
1 1/2 t salt

Measure warm water in a 2 cup measure.  Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes.  Add the room temperature water and oil and stir to combine.

Process the flour and the salt in a large food processor, pulsing to combine.  Continue pulsing while pouring in the liquid ingredients ( holding back a few tablespoons).  If the dough does not form into a ball, add the remaining liquid and continue to pulse until a ball forms.  Process until the dough is smooth and elastic, about 30 seconds longer.

The dough will be a bit tacky, so use a rubber spatula to turn it out onto a lightly floured work surface.  Kneed by hand for a few strokes to form a smooth round ball.  Put the dough in a deep oiled bowl and cover with plastic wrap. let rise until doubled in size, 1 1/2 to 2 hours.  Press dough to deflate.