In a small bowl, combine 1/2 cup warm water and yeast. Let stand 10 minutes, or until creamy, then stir well. Combine flour and salt in a food processor. Add yeast mixture and olive oil and process just until the dough comes together. Turn dough out onto a lightly floured surface and knead for 1 mintues. Shape dough into a log and cut into 4 equal pieces. Flatten each piece lightly with the palm of your hand to form a disc. Place discs on a well-oiled cookie sheet and brush tops lightly with olive oil. Cover discs with a large piece of plastic wrap and then cover with a hot, damp cloth. Let stand in a warm place until dough has douled in bulk, about 1 hour. Dough is now ready to be rolled into a crust about 7 inches in diameter. Recipe By : Martha Stewart Living November 1994 From: Hp_walls@woco.Ohio.Gov Date: Mon, 15 Jul 1996 14:00:51 ~0400 ( Posted to MM-Recipes Digest V4 #033 by John Merkel on Jan 31, 1997.