Meanwhile, in a 2-cup measuring cup measure out the water. Add **molasses and yeast, mix. Let the mixture rest for 5 minutes or until the yeast starts to bubble.
Pour the yeast mixture into a food processor bowl. Add the olive oil and salt. Pulse for 30 seconds. Slowly begin to add the flour one cup at time, mixing for 2 minutes between additions. Turn the dough onto a floured board. The dough will be very sticky at this point so sprinkle some extra flour on top.
Knead adding additional flour from the board until no longer sticky, about 5 – 6 kneads is all that is needed. Place a warm, moist towel over the dough and let rest for 15 minutes.
When the meatballs are done remove from oven but do not turn off oven. Roll the dough into a ½-inch thick circle, or two ovals, dusting the pizza dough with flour as needed. Poke holes in the pizza dough with a fork to prevent bubbles. Bake in 350°F oven for 5 minutes. Remove from the oven.