Martha Stewart
http://www.marthastewart.com/page.jhtml?type=content&id=recipe2042
Notes: untested
Makes four 7-inch pizzas, or two 14-inch pizzas
Use this dough to make Fig Pizzas, or roll out to two fourteen-inch circles, layer with your favorite pizza toppings, and bake on a baking sheet in a 500º oven until golden golden, ten to twelve minutes. Any unused pizza dough can be wrapped in plastic wrap and stored in the freezer for later use.
1 tablespoon active dry yeast
3/4 cup warm water (100º to 110º)
2 cups all-purpose flour
1 teaspoon salt
1 1/2 tablespoons extra-virgin olive oil, plus more to coat bowl
1. Combine yeast with warm water; let stand 5 to 10 minutes, or until foamy. Stir well.
2. Combine flour and salt in a food processor. Add yeast mixture and olive oil, and process just until dough comes together.
3. Turn out onto a lightly floured surface, knead for 1 minute, and shape into a ball.
4. Place in a well-oiled bowl, turn to coat with oil, and cover loosely with plastic wrap. Leave in a warm place until dough has doubled in bulk, 45 to 60 minutes.