Put 2 cups of flour, yeast and salt into food processor and pulse 5 - 6 times to mix.
Pour in water and pulse another 5 – 6 times. Add olive oil and pulse.
Add remaining flour 1/2 cup at a time pulsing to mix, scrape the sides of the bowl and continue to pulse until a ball forms.
Turn dough out on to a lightly floured surface and knead until smooth and elastic, working the dough as little as possible.
Cover bowl with plastic wrap and place in a warm location to rise until doubled in size, about 45 minutes to an hour.
Punch down dough and divide into 2 equal parts. Each part will make about a 14″ pizza.
Roll out dough to desired thickness and place on a corn meal dusted stone or parchment lined baking sheet. Top with ingredients and bake at 425°F for 12-15 minutes or until crust is light brown.
If you are only making one pizza, you can freeze the other half. Place the dough in a freezer bag. When ready to use move dough to refrigerator a day ahead. Will thaw at room temperature in 3 - 4 hours.
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