This is what I do for same-day thin pizza:
Works with 2 tsp. sugar, but not less.
180 g flour
120 g water
0.8 tsp. salt
1.25 tsp. sugar
1/4 tsp. yeast
3/4 tsp. olive oil
Warm water and 1/2 teaspoon of yeast will speed it up if you're in a hurry. I use cool tap water and give the dough 4 hours or so to rise. Blend everything but the oil in the processor with a chopper blade. Wait 5 minutes. Add the oil and processe again. Put a light coat of oil on your hands to keep the dough from sticking. Remove the dough and make it into a ball.
To proof the dough (to make it rise), put it on an oiled pan and put a glass bowl over it so you can watch it. Need a temperature of 75-95°.
This is not Neapolitan pizza. Just plain old NYC crust, baked at 500 or so on a piece of steel plate. I don't know anything about Neapolitan because I don't like it. I also put around half a teaspoon of pepper in the crust, but I keep forgetting to write it into the recipe.
There is some scientific reason for processing the dough twice and adding the oil in between, but I forget what it is.
I use Gordon Food Service Primo Gusto high-gluten flour. I have tried every high-gluten flour in existence, and I mean every one. Primo Gusto worked better than the name brands.
The dough ingredients fly up and stick to the walls of the Cuisinart bowl. I take a silicone spatula and scrape them back down, and then I resume processing. Works great.
You need to make sure the dough ball is tight in order to get oven spring.
You can make this the day before, use half as much yeast, and leave it in the fridge, but the pizza is no better.
This will give you a 13" pizza. I don't claim it's the best on Earth, but it's better than 90% of the pizzerias out there.