Thin and Crispy Pizza Dough

Makes dough for two 10- to 12-inch pizzas

¾        cup water, room temperature
3         tablespoons olive oil
2  ½ cups bread flour
1         tablespoon granulated sugar
1         teaspoon kosher salt
¾     teaspoon instant or active dry yeast*

Nutritional information per serving (based on 16 servings):
Calories 90 (26% from fat) • carb. 15g • pro. 2g • fat 3g • sat. fat 0g chol. 0mg • sod. 148mg • calc. 0mg • fiber 0g

1. Combine the water and olive oil in a 2-cup liquid measuring cup.
2. Put the flour, sugar, salt, and yeast in the work bowl of a food
processor fitted with the chopping blade. Process briefly to mix,
about 10 seconds.
3. With the machine running, pour the liquid through the feed
tube, only as fast as the flour will absorb it. Once the mixture
forms a ball, process the dough to knead for an additional
45 seconds.
4. Transfer the dough to a stainless-steel mixing bowl and
cover with plastic wrap**, or put in a resealable plastic bag.
Refrigerate at least overnight and for a maximum of 3 days.
5. When ready to use, remove from the refrigerator and let sit
at room temperature for at least 1 hour. Divide the dough into
two equal portions, and form each into a smooth, rounded ball.
Place each piece of dough into an individual bowl and cover
with plastic wrap.
6. Once doubled in size, the dough is ready to use for a pizza crust.
*If using instant yeast, prepare as written. If using active dry
yeast it must be proofed in warm (105°F-110°F) water first.
Sprinkle the yeast, into the warm water, along with a pinch
of the sugar, and once it gets foamy, it is ready to use.
All other dry ingredients can be mixed as written above.
**For best results, an overnight rest is highly recommended.
However, dough can be used after kneading with an hour rest
at room temperature. Watch as it bakes; with a short rest it
may puff up too much. If so, remove and pierce the bubbles to
deflate and return to finish baking.