| 390 grams | bread flour | (or 2-3/4 cups) |
| 7 grams | yeast (active dry) | (one packet) |
| 2 tsp | salt | |
| 1/4 cup | olive oil | extra virgin oil please! |
| 1 cup | water | warm water (105 - 110˚F) |
Step 1 Put the flour, yeast, and salt in a food processor. With the machine running, pour the oil through the feed tube, 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). The finished dough should be soft, slightly sticky, and elastic. If too dry, add a bit more water; if too wet, add a tablespoon or so more flour.
Step 2 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 a focaccia. Fold the left third of the dough over (as you would a letter) 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 30 minutes.
Step 3 Cut the dough in quarters, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.
This recipe makes four thin personal-sized (12-14") pies. If you like thicker dough or a larger pizza, combine two dough balls for one pizza. The New York Times article uses the same amounts but results in just two pies. Keep the toppings to a minimum, less is more with pizza!
This crust is more cracker-like and less stretchy/chewy.
Adapted from NY Times and Suzanne Lenzer.