I, also, read The Best Bread Ever, by Charles Van Over, a number of years
back and I've never turned back from using my Food Processor for all my
bread and pizza. This book is out of print and I recently contacted the
publisher who told me they have no plans for a reprint. Hopefully they will
change their mind as it is very pricy on the used book market. It was a
favorite of mine for gift-giving.
I found these web sites:
http://www.gardenguides.com/recipes/basicpizzadough.htm
http://www.gardenguides.com/recipes/thebestbreadever.htm
which are helpful excerpts from the book.
This method has been describe well by Diane Brown in the last posting. The
only deviation I make from her method is I hold back the salt in the
initial mixing/resting as I understand that this will help with gluten
development. After about 20 minutes of resting I add the salt while
processessing the dough for the final 45 seconds of kneading.
Also, I agree that King Arthur has the "Best FLOUR Ever"....I particularly
like the hi gluten Sir Lancelot for pizza. A lot of recipes call for a
lower gluten All Purpose type flour, but I have a long fan list...it makes
delicious pizza.