Ok, here are the specifics:
16 oz all-purpose flour by weight (or about 3 1/2 cups by volume (SIFTED))
3/4 cup water @ 90F
3 1/2 tsp veg oil
1 1/2 tsp sugar
1 tsp salt
1 1/2 tsp active dry yeast
Add everything to a food processor with the metal cutting blade. Mix for about 30 seconds until everything is well mixed and looks like wet corn meal. I had to shake it around a little bit to help redistribute some of the clumps. Dump everything out onto a clean counter surface and shape the mass into a ball. The dough will be fairly dry, but make it as smooth as possible. Then put it into a big container or bucket and seal it for 24 hours. After that time, flour your counter and roll it out to 1/16th of an inch. I ended up flouring the counter and the top of the dough, and I would flip it once in a while. It is hard work, but eventually it will work out with enough diligence. Once you have achieved the proper thickness, lay it on a pizza pan and form it around the edges. You can use your rolling pin on the edge to form it perfectly to the pan. At this point your oven should be preheated to *475F*. Before dressing the pizza, parbake the crust for 5 minutes. Let it brown a little bit, and you will see it pull away from the edge of the pan. When the partial baking is done, take the pizza out and dress it. Put it back in until the crust browns and crisps properly. It should be done more than what you see in my pictures.
