3 c. all-purpose or bread flour, plus more as needed
2 tsp. coarse kosher or sea salt, plus extra for sprinkling
In a food processor fitted with a metal blade, combine flour, yeast and salt. Turn machine on and add 1 cup warm water and olive oil through feed tube. Process for about 30 seconds, adding more warm water, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add more water, 1 tablespoon at a time, and process for another 10 seconds (in the unlikely event that the mixture is too sticky, add flour, 1 tablespoon at a time). Turn dough onto a floured work surface and knead by hand for a few seconds to form a smooth, round dough ball. Put dough in a large bowl and cover with plastic wrap; let rise until dough doubles in size, about 1 to 2 hours (you can cut rising time short if you are in a hurry, or you can let dough rise more slowly, in refrigerator, for up to 6 to 8 hours). When dough is ready, form it into a ball and divide it into 2 or more pieces if you like; roll each piece into a round ball. put each ball on a lightly floured surface, sprinkle with a little flour and cover with plastic wrap or a towel. Let dough rest until it puffs slightly, about 20 minutes.
