In our food processor we combine 2 cups of the flour and the salt. We pulse quickly to mix. When the yeast mixture is bubbling and foamy, we add the yeast mixture and olive oil to the processor. We turn the machine on and check if the mixture will form a ball. It is too wet, so we add a quarter cup of the remaining flour. We turn it on again and the dough is starting to come together. We add another quarter cup of flour and turn the processor on. The dough forms a ball. The dough should be slightly sticky, but should be able to pull off of your hands.
We add a little more flour to our cutting board and knead the ball of dough with the additional flour for a minute. We then place the dough into a well greased bowl and turn the dough in the oil. We cover with plastic wrap and let rise for about 1 hour out on our counter. Usually we do this in the microwave to be draft-free, but it is a nice warm day. We want the dough to be doubled in size.
After about an hour, we pre-heat the oven to 500 degrees to get our pizza stone nice and hot.
When the dough is ready, we remove the dough from the bowl and punch it down. We separate the dough into four balls. We set these aside, covered with plastic wrap for about 20 minutes.
On our cutting board, covered with some of the remaining flour, we work with one ball at a time. We have ready our pizza peel covered with some of the cornmeal and a good sprinkling of kosher salt. We spread the dough out with our fingers, and then place the thin crust on our pizza peel. Prior to putting the toppings on the dough, we give the peel a good shake to make sure that the dough will slide off when we put it into the oven.
The pizzas are cooked on the pizza stone for about 10 minutes (until the cheese is bubbling and the bottom of the crust is browned).