With jes a couple minor tweaks, the crust came out excellent!

I made the water, yeast [1], and sugar the same way. Probably closer
to 1/2-2/3 tsp sugar. Let sit 10 mins till foamy. Still warm.

I mixed salt with flour, then added water/yeast/sugar mixture. It's a
wet dough, but plenty of flour on counter solves that. Kneaded 2 mins
by hand. Let rise for about 45 mins. Dough doubled in size. Ambient
temperature about 84°F. I put dough back on counter and kneaded again
for 1 more min. Let rise 2nd time for about 10-15 mins.

Rolled dough out thin for a 12" pan. This time, dough was not elastic
nor did it spring back at all. A very relaxed dough and a real easy
to roll out. Even used my french tapered pin with no problem. Put on
perforated pie tin, brushed on OO, spread on Prego jared pizza sauce
(good!), topped with dice ham and pineapple chunks. Put in 500°F oven
for 11 mins.

Perfectamundo!!

Nice thin crust, browned to perfection, yet not in the least overly
crisp, dry, or crackery. Had jes enough toothsome surface crunch, yet
was still moist and slightly soft inside the 3/8-1/2" thick crust. I
couldn't have asked for a more perfect crust.

I'm very happy with the Prego pizza sauce. Does not taste anything at
all like spaghetti sauce and is not very expensive. I figure I can
get 3 pizzas out one jar, which costs less than $2. I can now move on
to working on various topping combinations. Oh wow! I jes realized
I forgot to put on mozzarella cheese! Oh well, came out so good I
didn't even miss it.

[1]
I used Fleischmann's dry granular yeast from the jar. The recipe
doesn't specify ".25 oz" of yeast as weight or volume. I assumed
volume, which turns out to be 1-1/2 tsp dry yeast. Worked so good,
I'm not gonna change it.

That recipe, again:
http://recipes.robbiehaf.com/T/272.htm

enjoy =D
nb

--
vi --the heart of evil!