Patricia Wells never disappoints, someday I’ve got to get my butt to France to take one of her cooking classes. In the meantime, I’ve got her book. This is a quick and amazing crust, be sure to use “00” flour it really makes a difference. This is a thin crust pizza, so roll it out thin, it has the perfect crispy bottom.
2 1/4 tsp instant yeast
2 tsp salt
3 c “00” flour
1 c warm water
1 TBSP olive oil
In a food processor, pulse dry ingredients.
Combine olive and warm water, slowly pulse into dough until dough just forms a ball, you might. Not need all the water.
Form into a ball on a clean surface, cut into two balls, reform and cover with a towel until ready to use or pop in the fridge for up to 4 days.
I like to use a little semolina flour on the work surface when I roll out the dough.
Makes 2 pizza balls.