Pizza and Calzone Crust

In a small bowl, stir together the yeast and sugar, then add the water. Let stand 10 minutes. In the food processor fitted with the metal blade, mix together the flour and salt. With the motor running, pour the yeast mixture through the feed tube and process until the dough pulls away from the sides of the bowl. Add the oil and pulse 3 or 4 times. Use right away or seal in a lightly floured plastic bag and refrigerate for an hour. Makes a 9-inch thick-crust pizza.