Classic Pizza Dough

All-purpose flour can be substituted for the bread flour, but the resulting crust will be a little less chewy.

1. Pulse 4 cups flour, yeast, and salt together in food processor (fitted with dough blade if possible) until combined, about 5 pulses. With food processor running, slowly add oil, then water; process until rough ball forms, 30 to 40 seconds. Let dough rest for 2 minutes, then process for 30 seconds longer. (If, after 30 seconds dough is sticky and clings to blade, add remaining 1⁄4 cup flour 1 tablespoon at a time as needed.)
2. Transfer dough to lightly floured counter and knead by hand into smooth, round ball. Place dough in a large, lightly greased bowl; cover bowl tightly with greased plastic wrap and let rise at room temperature until doubled in size, 1 to 1-1⁄2 hours, before using.