- 2¾ cups (390 grams) bread flour
- 2½ teaspoons (7 grams) active dry yeast (1 packet)
- 2 teaspoons coarse salt
- ¼ cup extra-virgin olive oil
- 1 cup warm water
- 2 or 3 tablespoons cornmeal or additional flour for the peel
Put the flour, yeast and salt in a food processor or the bowl of a heavy-duty stand mixer. With the machine running, pour the oil then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor, or in the mixer bowl it will look very smooth and pliable). The finished dough should be soft, slightly sticky and elastic. If too dry, add just a bit more water; if too wet, a tablespoon or so more flour and process a few more seconds, until incorporated.
Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were focaccia. Fold the left third of the dough over and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
Cut the dough in half, form each piece into a ball, wrap tightly in plastic wrap and transfer to the freezer. When you want to have pizza for dinner, take a ball out of the freezer in the morning and place in the fridge. It will be thawed in time for dinner.