To make thin-crust pizza dough, gather active dry yeast, sugar, warm water and cake flour. Also gather all-purpose flour, kosher salt and extra-virgin olive oil. A food processor is used for this recipe.
In a small bowl, whisk 1 1/2 teaspoons of active dry yeast, a teaspoon of sugar and 3/4 cup warm water together, and allow to sit for about five minutes, or until foamy. In a food processor with a dough blade, mix 1 cup cake flour, 1 cup plus 3 tablespoons all-purpose flour and 1 1/4 teaspoons salt, and then pulse three to four times.
Put 1 tablespoon of olive oil into the mixture with the yeast, and with the motor of the food processor running, slowly add the yeast mixture to the flour mixture. Make sure the liquid is absorbed into the flour each time before adding more. Pulse the food processor 10 to 15 times to knead the dough, or until the inside of the bowl is clean, but the dough remains a bit sticky.
In another large bowl, coat another tablespoon of olive oil around the bowl, dust your hands with flour, and then remove the dough from the other bowl. Form this dough into a ball, place into the oiled bowl, and then cover with plastic wrap until it doubles in size, about an hour. When ready, divide the dough in half, and roll it out until thin. This recipe makes two 10-inch thin-crust pizzas.