From Mark Bittman, with some adjustments.
In food processor mix together 1 cup flour, scant 1/2 tsp yeast, 1/2 tsp kosher salt. Turn on machine. Through feed tube, add 1/4 cup water and 1 TBL olive oil. Process 30 seconds, adding a bit more water if necessary to get dough to form a ball. Coat lightly with olive oil and place in covered bowl. Let rise 1-2 hours.
Divide in 2 and form balls. Dust with flour. Let rest 20 minutes. When ready to cook, press each ball into 10-inch circle. Over medium heat, film skillet with olive oil. Let dough brown on one side; push down bubbles if any form.
Flip to second side. Add tomato sauce, cheese, salt & pepper, and any other ingredients. We used thinly sliced fennel on one and mushrooms & anchovies on the other. Cook until well browned on bottom and cheese is melting; or place briefly under broiler to brown cheese a bit. Eat immediately; the steam that collects underneath isn’t kind to the lovely crust that forms.