Pizza Dough

source: Cooks' Illustrated

2 c bread flour
1 tsp instant yeast
1 tsp salt
1 tblsp olive oil, plus additional for brushing dough & greasing hands
1 c warm water (110 degrees)

In food processor pulse flour, yeast, salt for 5 sec to combine. Slowly add oil then water, with machine running. Process about 15 sec more, until dough forms ball.
Generously dust work surface with flour. Remove dough with floured hands. Knead lightly, shaping into a ball. Lightly oil 1 quart bowl, place dough inside, and cover tightly with plastic wrap. Let rise until doubled, 60-90 minutes.
When dough has risen, divide into 2 pieces, with well oiled hands. Form into two balls, brush with oil, cover with plastic, let rest 10 minutes. Coat hands with oil. Stretch dough to 12". Place on 20" length of parchment paper. Dimple dough, then push & flatten into 14" x 8" oval. Brush dough with oil. Top with ground pepper & other toppings (e.g., carmelized onions, anchovies, black olives, chopped thyme, roasted red peppers, garlic, cheese).
Slip dough on parchment paper onto hot pizza stone. Bake at 500 degrees for 13-15 minutes. Repeat with second dough.