| 1 | In a small bowl, combine ?cup warm water and yeast. |
| 2 | Let stand 10 minutes, or until creamy, then stir well. |
| 3 | combine flour and salt in a food processor. |
| 4 | Add yeast mixture and olive oil and process just until the dough comes together. |
| 5 | turn dough out onto a lightly floured surface and knead for 1 mintues. |
| 6 | Shape dough into a log and cut into 4 equal pieces. |
| 7 | Flatten each piece lightly with the palm of your hand to form a disc. |
| 8 | place discs on a well-oiled cookie sheet and brush tops lightly with olive oil. |
| 9 | Cover discs with a large piece of plastic wrap and then cover with a hot, damp cloth. |
| 10 | Let stand in a warm place until dough has douled in bulk, about 1 hour. |
| 11 | Dough is now ready to be rolled into a crust about 7 inches in diameter. |
| 12 | recipe by : martha stewart living november 1994 |
