makes four 8″ pizza

1 package of active dry yeast (1tbs)

1/4 cup lukewarm water

31/4cup of unbleached flour

11/2teaspoon of salt

3 tablespoons of extra virgin olive oil

1 cup of cold water

food processor with metal blade

In a small bowl sprinkle the yeast over the warm water.Sprinkle a few grains of sugar on to help. Let it fizz for about 5 minutes. Fill a food processor with flour, yeast mixture, salt and olive oil. Turn on machine and pour cold water through top while running. Process until the dough forms into a ball. Sprinkle a surface with some flour and start kneading the dough for about 2-3 minutes. The dough should feel smooth and elastic. Shape into a ball. Rub the inside of a large mixing bowl for a little olive oil. Transfer the ball into the bowl, turn over to coat. Cover with plastic wrap or kitchen towel and let rest for 15 minutes in a warm place.

Shaping the Dough

Sprinkle a surface with flour, place dough and divide into quarters using the metal scraper.Roll each piece into a tight smooth ball kneading it to push the air out of it. Place the balls in a lightly floured surface place a clean kitchen towel on top. Let rise in a warm place for an hour.

Shaping the Pizza

Place one dough ball on a lightly floured surface. Sprinkle more flour on top, using your fingertips press the dough into a large flat disk. Use the rolling tool starting from the center out and flatten it to an even circle about 1/4 inch thick. Place coarse corn meal or flour on the wooden peel. Place the pizza on it and top it as you please. Always shacking it to make sure it doesn’t stick to the wooden peel. Slide over a Pizza Stone that has that have been preheated in an oven for 30 minutes at 425F. Bake for 9 to 11 minutes until crust is nicely browned. Use a wooden or metal peel to remove.