Thin Crust Pizza Dough

Stir the yeast, sugar, and 3/4 cup warm (110 degrees F) water together and set aside for 5 minutes. Pulse flour and salt together in a food processor. Stream in the yeast mixture and oil through the feed tube while continuing to pulse until a shaggy dough is formed. Transfer dough to a floured surface and knead for 5 minutes until dough is elastic. Place the dough in a large, oiled bowl. Cover with a dampened towel. Let rise in a warm, draft-free area until doubled in volume, about 1 hour. Punch the dough down to deflate, cover, and let rise for 30 minutes more. Follow recipe, such as our Margherita Pizza, Wild Mushroom and Taleggio Pizza, Quattro Pizza, or Chicken Pizzettes Trio, for desired pizza. For a perfect crust, place risen dough on floured surface. Punch down with knuckles. Flour dough, hands, and rolling pin. Roll dough in long, even strokes.