Pulse 4 cups flour, yeast and salt together in a food processor fitted with a dough blade. With the food processor running, gradually pour in the olive oil and then the water. Continue processing for 30-40 seconds, until a rough ball forms. Allow the dough to rest for about 2 minutes, then process for another 30 seconds, until the dough is no longer sticky, adding remaining flour 1 tablespoon at a time if needed. (You can also make this in an electric mixer or by hand.)

Transfer the dough to a lightly floured surface and knead by hand into a smooth, round ball. Lightly grease a large bowl and place the dough inside. Cover tightly with lightly greased plastic wrap and allow to rest at room temperature for 60-90 minutes, until doubled in size. Divide and use immediately or store in the freezer for later use.

To bake the dough, gently stretch it into a 10-14 inch circle (depending on whether you made 2 or 3 dough balls). Transfer dough to a cornmeal-dusted cutting board or a piece of parchment and top as desired. Slide onto a baking stone and bake at 500º for 7-8 minutes, or until the crust begins to brown.