1 pkg. active dry yeast
1 c. warm water
3 1/2 c. flour, sifted
1 tbsp. olive oil
1 tsp. salt
1 tsp. sugar

Soften yeast in water. Beat in 1 1/2 cups of the flour, mix in olive oil and salt. Stir in remaining flour. Knead until smooth and elastic. Place in lightly oiled mixing bowl; turn oiled side up and cover. Let rise in warm place until more than double. Punch down, cover, refrigerate until cold. Cut dough in 2 parts. On lightly floured surface, roll each in 12 inch circle about 1/8 inch thick. Place on greased cookie sheets or 2 (12 inch) pizza pans, turning edges of dough up slightly. Fill and bake at 425 degrees for 20 to 23 minutes.