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.
This recipe can be done without a food processor by mixing and then kneading the ingredients together, it just takes longer. If you do want to do it that way, let it slow-ferment in the fridge overnight for the best results.