A nice thing for tomorrow morning:
Pulse yeast, salt, 3 1/3 cups flour, and 1/2 cup sugar in a food processor until combined. With the motor running, add 1 1/4 cups 100°F–110°F water and process until a ball forms, about 30 seconds.
Lightly coat a large bowl with nonstick spray. Form dough into a ball and transfer to bowl, turning to coat. Cover bowl with plastic wrap, then lay a kitchen towel over. Let dough rise in a warm, draft-free area until doubled in volume, about 2 hours. Toast pecans and pumpkin seeds on a rimmed baking sheet, tossing occasionally, until golden brown, 9–11 minutes.
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