[Fire Me Boy!]

Originally Posted by Buzz

I'm impressed, care to share the recipe on that dough?

Here's the dough.

Why This Recipe Works
Kneading our pizza dough’s ingredients in the food processor was quicker and just as efficient as using a stand mixer. To keep our Thin-Crust Pizza recipe from puffing as it cooked and to infuse it with flavor, we let it proof in the refrigerator for up to three days. Finally, placing our pizza stone as close to the upper heating element as possible crisped our Thin-Crust Pizza and browned it.

3 cups (16 1/2 ounces) bread flour, plus more for work surface (see note)
2 tablespoons sugar
½ teaspoon instant or rapid-rise yeast
1 ⅓ cups ice water, (about 10 1/2 ounces) (see note)
1 tablespoon vegetable oil, plus more for work surface
1 ½ teaspoons table salt

1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

It's a slow ferment; 3 days is best.

I also tried the sauce, which is super easy and quite tasty.

Sauce

1 (28-ounce) can whole peeled tomatoes, drained and liquid discarded
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
1 teaspoon table salt
1 teaspoon dried oregano
¼ teaspoon ground black pepper

Process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

Make it an hour or more in advance to let the flavors meld.