So you take flour, cornmeal (optional, but makes the crust crispier), yeast, and salt, and put them in the food processor.
Turn it on, and add some water and olive oil through the feed tube. It will form a ball within about thirty seconds; if it doesn't add some more water. What you end up with looks like this:
Put it on the floured counter. Knead it a little bit.
Put it in a bowl, cover it, and let it rise for 1-2 hours. Sounds like a lot of downtime, but this is when we threw together our toppings. Each batch of dough makes two pizzas (or one huge one, I guess). On one we did just some caramelized onions and balsamic vinegar. The other, tomato sauce, mozzarella, mushrooms and turkey sausage (from DiPaola Farms at the Greenmarket--the best turkey sausage I've ever tasted). So, we caramelized some onions, over fairly low heat, for a pretty long time til they were nice and brown and sweet and delicious. Did pretty much the same thing with the mushrooms, which cooked faster. Browned the sausage (crumbled out of its casing), and threw together a batch of Fast Tomato Sauce.
And by then, the pizza dough was ready.
We stretched and rolled it out so it was as thin as we could get it, then laid it out on the baking sheets and got to topping. For the white pie we mixed a bit of the balsamic vinegar with the onions and just spread them out on top. For the other pie, I spread out a pretty thin layer of sauce, then the cheese slices, then scattered about the sausage and mushrooms. Sprinkled some grated parmesan on top of that, because why not, and our pies were good to go.
Bittman says that they need to bake for 6-12 minutes on 500 degrees. Ours took more like 20 minutes, but maybe that's because we like a nice crispy crust. Here's the finished white pie:
This one is definitely going into heavy rotation; let me know if you ever want to have a pizza party and I'm so there.