Master Recipe 
This foolproof, totally versatile no-knead dough is a staple in my kitchen. It can be made a few minutes ahead or days before. Made quickly in the food processor with instant yeast, it requires no kneading and is ready to use immediately for a rustic family pizza or, with just a quick rise, for pinwheels and focaccia, fresh from your own oven!
MAKES TWO 13-INCH (33 CM) PIZZAS, 2 PINWHEEL LOAVES, OR 1 FOCACCIA
EQUIPMENT: A measuring cup with a pouring spout; a food processor.
1 cup (250 ml) lukewarm water
2 tablespoons extra-virgin olive oil
3 cups (420 g) unbleached, all-purpose flour
1 package (about 2 teaspoons) instant yeast
2-1/4 teaspoons fine sea salt
1. In a cup with a pouring spout, combine the water and olive oil.
2. In the food processor, combine the flour, yeast, and salt. Pulse to blend. Add the liquid slowly through the feed tube, pulsing just before the dough forms a ball, 15 to 20 seconds. You may not need all the liquid. (If the dough is too wet, add a bit more flour. If it is too dry, add a bit more liquid.)
3. Transfer the dough to a clean work surface and form it into a ball. The dough should be soft. Divide the dough into two equal balls. The dough can be used immediately or can be stored in an airtight container in the refrigerator for up to 5 days. Punch down the dough as necessary.
NOTES
• I have found that in home ovens a flat, cast-iron grill or a baking steel will get hotter than a classic baking stone, so that is what I prefer to use.
• Lining a pizza peel with baking parchment makes it easier to transfer the dough to the baking surface, preventing it from sticking to the peel.
• If you do not have a pizza peel, use a parchment-lined flat ovenproof plate or a wooden cutting board to slide the pizza onto the baking stone or baking steel.
• I hate kitchen waste and so have gotten into the habit of saving the liquid that comes with fresh mozzarella. When preparing the dough, I use it in place of water, either all or in part. I cannot say scientifically that it makes a huge difference but I do find that it adds a pleasant and faintly acidic flavor to the dough.