Mix 1 package (2 ¼ tsp) of active-dry yeast in 1 ½ cup of very warm water (110 degrees) in a Pyrex measuring cup.
Mix 4 cups of all-purpose flour and 1 ½ tsp salt in a food processor with the steel blade. With the motor running, add the yeast/water in a steady stream. Stop processor. Add 2 Tbs. olive oil. Pulse a few times to mix in.
On a lightly floured surface, knead the dough. Cut into four equal balls.
To cook immediately: cover with a dish towel and let rise for 45 minutes.
To cook tomorrow: cover with plastic wrap on a cookie sheet in the refrigerator.
To save: put individual balls into ziplock bags and place in the freezer. Defrost and rise before cooking.
Here’s something you probably don’t know about me: I can throw pizza dough. I worked in a pizzeria when I was younger. When we were bored, we’d practice with dish towels. It’s quite easy; use your fists, not your fingers. Just be brave enough to give it a good go.
So, now, what to put on it? This is where the fridge surfing comes in. I had a jar of tomato sauce already. I also sprinkle on a lot of Italian Herb, because I like a spicy pizza. The most important thing was the roll of Rotola by Volpi, a log of mozzarella, proscuitto, and basil, cut into thin slices. I needed more cheese, so I just sliced string cheese. I had leftover chicken for protein, diced sundried tomatoes. I wish I had fresh basil or olives, but none of those in my kitchen today. I’m sure you know what you like on a pizza already.
Pop it in a hot oven (425 degrees) and wait until the cheese is brown and bubbly. That’s it.