Sunday Night Pizza with Best Pizza Dough (Food Processor)

I have been making this since I first got a food processor in the early 80's.  Last year I had to replace the original one but did it with a more modern version.  The recipe came from a cookbook called Abby Mandel's Cuisinart Classroom which was published in 1982.  The only difference is now I use Fleischmann's Pizza Crust Yeast.

Basic Pizza Dough:

1 package active dry yeast
1 teaspoon sugar
7/8 cup warm water (105 degrees to 115 degrees)*let water run on your wrist, when it gets just at that "hot" stage its ready to use.  
2 1/4 cups all purpose flour
1 teaspoon kosher salt
1 tablespoon olive oil

Stir the yeast and sugar into the water in a small bowl and let the mixture stand for 10 minutes or until it is foamy.

Insert the metal blade into the food processor.  

Put the flour and salt in the work bowl and turn on the machine.  With the machine running, pour the yeast mixture through the feed tube.  Process until a ball of dough forms.  Add the oil and process the dough for 40 seconds.

Remove from the food processor bowl and shape into a round ball.  

Spray the inside of the gallon ziplock bag with olive oil cooking spray and place the dough inside and seal.  Please the bag in a warm place, I usually put it in the unheated oven.  Let the dough rise for 1 hour or until double in bulk.

To make pizza:

Remove the dough from the oven when it has doubled in bulk, adjust the rack to the lower third of the oven.  Preheat oven to 425.

Roll the dough on a floured board into a large circle 1/4" thick.  Transfer it to a large oiled pizza pan or baking sheet and pinch up the edges to form a rim.  

Spread with pizza sauce and toppings.  Bake the pizza for 15 minutes, add pizza cheese and bake for 10-15 minutes longer so that the bottom the crust is brown and the cheese is melted.  

**If you want a puffier crust, let the pizza stand for 30 minutes before you bake it.