This is a very easy recipe and it's a good dough for pizza -- tender and thin. It makes 4 8" pizzas, and you can freeze any or all of them before or after baking.
Thin Crust Pizza Dough
1 small package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees, divided use
3 cups bread flour
1 teaspoon kosher salt
2 Tbsp. extra-virgin olive oil
DIRECTIONS: Dissolve the yeast and honey in 1/4 cup warm water. (I used a Pyrex measuring cup for this, but you could also use a small bowl if you prefer.) The water should feel comfortably warm on your wrist. Don't use your fingers or hand to gauge the temp of the water.
Combine the flour and salt in the work bowl of an 11-cup or larger food processor (or use the mixing bowl of a stand mixer fitted with a dough hook). Add the oil, the yeast mixture and the remaining 3/4 cup of water and pulse till dough forms and is well worked, about 5 minutes. (For electric mixer with dough hook, mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.) Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. (I didn't need to do this, because the dough was worked well enough by the food processor; you will have to judge what your dough needs. You will know by the way it feels. If it's soft, smooth and elastic, it's worked enough.) Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (I put the dough in a lightly oiled glass bowl, turned it over so both sides would be greased, and covered it with a clean kitchen towel that I dampened. I placed it in my microwave -- without turning it on of course -- and set the timer for 30 minutes.)
Divide the dough into 4 balls, about 6 oz. each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then, on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel (the same one) and let rest 15 - 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated up to 2 days (or frozen, if you prefer). Yield: 4 8" pizzas