The one I've been using recently is:

3 cups flour
1 TBSP yeast
1 TBSP sugar
2 tsp salt
1 TBSP EVOO
9oz warm water

Put the flour in and make a "nest", put all the other dry ingredients into the nest, then the wet ones. I just put it in our Kitchenaid with the kneading hook on a 2 for about 10 minutes, or until the dough forms a smooth ball. Then I cover it and let it rise for 30-45 minutes or until it has doubled in size. Cut it in half and shape it.

Problem is that the dough has been tearing a bit lately. There's supposed to be a window pane test to do with the dough to tell if it is good. I can do the window pane test, but still when I'm stretching out a whole pizza, there seems to always be one or two tears in the crust.

I'm looking at trying a non-yeast recipe to see if I can get a better thin crust.