| 1. | Since I only use the food-processor to make my crust, those are the instructions I'm including. I'm pretty sure any even slightly experienced cook can figure out how to do it with the other methods. |
| 2. | Pour water into the work bowl of the food processor fitted with the metal blade. |
| 3. | Add yeast and oil. |
| 4. | Process for several seconds until smooth. |
| 5. | Add flour and salt |
| 6. | Process until the dough comes together in a ball, about 30 seconds. |
| 7. | Turn the dough into a lightly oiled large bowl and cover with a damp cloth. |
| 8. | Let rise until the dough is puffy and has almost doubled in bulk, about an hour. (I put mine on Bob's fishtank light cover. Warm and moist. Perfect) |
| 9. | Divide the dough in half and place each half in a separate lightly oiled medium bowl. |
| 10. | Let rise 20 minutes. |
| 11. | (The dough can be refrigerated in separate airtight containers overnight or frozen for up to a 1 month. Bring to room temerature before rolling out. |
| 12. | Preheat oven to 450 degrees |
| 13. | Lightly sprinkle a pizza peel or large rimless baking sheet with cormeal. |
| 14. | Flatten 1 dough ball into an 8-inch disk. Pat the disk enough to level out the dough. |
| 15. | Slowly rotate the disk, stretching the dough to the side as you turn it. |
| 16. | Thin the edge by flattening and stretchin it with your fingertips. The circle of dough should have a diameter of about 12 inches. |
| 17. | Top and bake the pizza as desired. |
| 18. | Aà |