This is the recipe I have been using for 35 years and works very well in the Kettle Pizza. It only takes about 10 minutes to prepare and about 1-hour to rise sufficiently. We prefer thin and crispy pizza and this recipe delivers that, especially using the Kettle Pizza.
1-cup warm water (100*-110*)
1-packet yeast (I use the "original" Fleischmann's packets, not the "rapid rise")
1/2-tsp sugar
1-tsp salt
1-tbsp veg or olive oil
2.5-3-cups bread flour
In a large mixing bowl, I add the yeast and sugar to the warm water and let it dissolve. Takes about 5 minutes. Then add the salt and oil. Mix that around to dissolve the salt. Add 2-cups of the flour and get an even consistency. Start adding the last cup of flour while kneading the dough. I stop adding flour, once the dough is just barely dry enough to pull away from my fingers without sticking. In my experience with this particular dough, if I add too much flour, it gets tough and not as crispy. I cut the dough into 4 equal pieces, that will net 12"-14" very thin pizzas. Put the dough balls into lightly oiled bowls, then place into the oven to rise (a bowl of hot water, in the oven, seems to help the dough rise quicker). I also cover the dough with a clean dish towel, while it rises.