75-MINUTE PIZZA DOUGH

1 1/2 cups warm water, about 105 degrees F
1 envelope (2 1/4 teaspoons) rapid-rise dry yeast
1 tablespoon sugar
2 tablespoons olive oil
4 cups bread or all-purpose flour, plus extra for preparing dough
1 1/2 teaspoons salt
Vegetable oil or spray for bowl

Set oven to 200 degrees F for 10 minutes, then turn oven off.

Meanwhile, pour water into work bowl of food processor. Sprinkle yeast and sugar over water and pulse twice. Add oil, flour and salt, and process until mixture forms cohesive mass. Dough should be soft and just a bit tacky. (If it is very sticky, add 2 tablespoons flour and pulse briefly. If it is stiff and tight, add 1 tablespoon water and pulse briefly.) Process another 30 seconds.

Dough will be a bit tacky, so use rubber spatula to turn out dough on a lightly floured work surface. Knead by hand with a few strokes to form a smooth, round ball.

Put dough in a deep, lightly oiled bowl and cover with plastic wrap. Place in warmed oven. Let rise for 40 minutes or until doubled. Punch dough down and turn out onto a lightly floured work surface. Divide dough and shape as desired for thin-crust pizza.

Makes 2 crusts
Adapted from source: How to Make Pizza by the Editors of Cook's Illustrated