Ingredients

450g 100%	unbleached bread flour
7g 1.6%	salt
315g 70%	warm water
5g 1.1%	active dry yeast
15g 3.3%	olive oil

Method

Make the dough with a food processor

Weigh out flour and salt into a small mixing bowl and transfer into the food processor
Weigh out the warm water, yeast, and oil into a 2-cup liquid measuring cup
Stir and let the yeast activate for a minute or two
Run the food processor with the dry ingredients to combine
While running, drizzle in the wet ingredients
Continue until the dough forms a ball and has been kneaded for a minute or two
Transfer onto a floured surface and form it into a ball
Add oil to a medium mixing bowl, then transfer the dough into it and toss to coat

Prove and Form

Cover and place the bowl in a warm spot to rise
When ready, transfer the dough onto a floured surface
Cut into 2 pieces with a bench scraper, form into balls, and let rise again or freeze

Optional: Freeze for medium term storage

Wrap in plastic, write the date, and place in a freezer bag
Freeze, they should be good for at least 3 months
Place dough balls in the refrigerator the night before you need them
Take out of the refrigerator a couple hours before use

Notes

This is a 70% hydration dough, which is a bit harder to work with than the normal 65%, but I think makes a better crust.

I usually end up making 2 batches and freezing 2 dough balls any time I make this.