Directions

1. Sprinkle yeast over warm water; let stand until yeast dissolves and starts to swell, about 5 minutes.
2. Meanwhile, mix flour and salt in the work bowl of a KitchenAid® Pro Line® Series Food Processor fitted with the steel blade. Add 1 1/4 cups room temperature water and 1/4 cup of the olive oil to the yeast mixture, then dump this liquid into dry ingredients, holding back a tablespoon or 2 of the mixture. Process until it forms a rough ball. (Although I usually find this amount of liquid right, add a tablespoon or so of flour to the mixture if it’s excessively wet and sticky. Add the remaining yeast water if dough feels hard and dry.) Continue to process until dough is smooth and elastic, about 30 seconds longer.
3. Turn dough onto a lightly floured work surface; knead by hand for a few seconds to insure that dough is satiny and smooth. Form dough into a round and place into a large bowl that’s been coated with vegetable oil spray or a very light film of oil. Place in a KitchenAid® 30″ Slow Cook Warming Drawer (or a warm place) until dough doubles, 1 1/2 to 2 hours, depending on room temperature.