Basic Pizza Dough

This dough recipe marked Mark Bittman's return to the New York Times food section. Its a very easy recipe - literally five minutes prep time in my food processor - quick enough to do while urging two teenage kids to get ready for school. It came together beautifully into a ball, slightly sticky, and I wrapped it in plastic and put it into my refrigerator.

I came home 2 hrs before baking, unwrapped the dough, and placed it into a warm-ish oven.

This dough was very nice - easy to roll out and easy to transfer. It was much more satisfying than the no knead pizza dough I tried last week.

Is it the perfect dough? I think it was a bit salty, but I used it in calzones, and so had some trouble judging the dough on its own merits.