Paula Deen's Basic Pizza Dough

1. Preheat the oven to 450 degrees F. Sprinkle the yeast over the warm water (pleasantly warm on your wrist) and let it activate, about 10 minutes.
2. Pulse the salt and 2 cups flour in a food processor 5 times. Add the yeast water and pulse 5 times, then the oil. Add the remaining flour a cup at a time, pulsing and scraping, until blended.
3. Turn onto a well-floured board and knead 15 turns, until smooth and elastic.
4. Put in a greased bowl, turn to coat, cover and let rise in a warm place until doubled, about 45 minutes. Punch down and divide in half.
5. Set each on a cornmeal-dusted stone, pan or cookie sheet, rolling up the edge slightly to make a ridge. Bake 16 to 18 minutes, until light brown.

To freeze half, seal it in a freezer bag. Thaw in the refrigerator 24 hours, roll out while cold, then let it come to room temperature before topping.