• Pulse flour, yeast, and salt in food processor until combined, about 2 seconds. With processor still running, slowly add oil, then water, and process until dough forms sticky ball that clears the sides of the bowl. It should only take about 30 seconds after you add the water. If the dough is not clearing the sides of the bowl and turning into a ball, add a little more water. Likewise, If it’s too sticky and clinging to the blade, add a little more flour, 1 tablespoon at a time.
• Transfer dough to a lightly floured counter and shape into a ball. Place dough in a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise at room temperature until roughly doubled in size, 1 to 1 ½ hours.
  

TIP: You can make this dough the night before, but let it rest in the fridge instead of the counter in order to slow down the rising time to about 8 hours. Just keep it tightly wrapped. You can also wrap pizza dough that has already been risen and store it in your freezer. Bring it back to room temperature in your fridge.

SUBSTITUTION TIP: If you don't have instant or rapid rise yeast, use 1 teaspoon (instead of ¾ teaspoon) of active dry yeast and proof it first. Just dissolve it in a little warm (110 degrees) tap water and a pinch of sugar. Wait until it gets foamy, like a beer from the tap. When the mixture is foamy, add it to the flour mixture and proceed as normal.