Pizza Dough

Makes ¾-pound dough (two 9-inch crusts, or one 14-inch crust)

2¼    teaspoons (1 standard packet,
         ¼ ounce) active dry yeast
1       teaspoon granulated sugar
2⁄3    cup warm water (105°F – 115°F)
1       and  2⁄3   cups bread flour (you may
         substitute unbleached,
         all-purpose flour)
1       teaspoon olive oil, plus more
         for coating dough
¾      teaspoon kosher salt

Nutritional information per serving (based on 12 servings):
Calories 62 (6% from fat) • carb. 13g • pro. 2g • fat 0g sat. fat 0g • chol. 0g • sod. 143mg •calc. 0mg • fiber 0g

1. In a liquid measuring cup, dissolve yeast and sugar in warm water. Let stand until foamy, about 5 minutes.
2. Insert the chopping blade into the work bowl of the food processor. Add the flour, olive oil and salt.
With the machine running on Low, pour the liquid mixture through the feed tube as fast as the flour absorbs it. Process until the dough cleans the sides of the work bowl and forms a ball. Continue to process for 30 seconds to knead the dough. Dough may be slightly sticky.
3. Lightly coat the inside of a large bowl with olive oil. Add dough and turn to coat in oil and cover bowl tightly with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
4. Place dough on a lightly floured surface and punch down. Form into desired crust size(s) as directed by appropriate recipe.