Pulse the flour several times to distribute the salt.
Turn on the processor to continuously run.
Slowly pour the yeast mixture through the tube —a couple of tablespoons at a time — pausing briefly between pouring to allow the flour to absorb the liquid.
After all the yeast liquid has been added, continue to process until the dough forms a ball and cleans the side of the processor bowl.
Continue to run the processor for 1 additional minute to knead the dough.
Proceed to step 3 — the proof.
Step 3 — Proofing
Coat a large bowl with olive oil.
Place the dough in the oiled bowl and cover with plastic wrap. Take care not to cut yourself on the food processor blade if you used option B.
For a quick proof, set the oven to warm (lowest setting or proof setting if available) and let the dough rise for 1 hour in the oven until doubled in size.
— OR —
For a slow proof (better flavor and texture), allow the dough to rise on it’s own in a warm place for 1 ½ - 2 hours until doubled in size.
Divide dough into four equal parts and use in your favorite pizza recipes.
Notes
To prevent dough from sticking to surfaces when rolling out, scatter corn meal on the rolling surface and apply corn meal to the rolling pin.