1 pkg. active dry yeast
1 c. warm water (105 to 115 degrees)
3 1/2 c. unbleached flour
1 tsp. salt
2 tbsp. olive oil

Dissolve yeast in warm water and stir well. Set aside. Combine flour and salt in a 3 to 4 quart mixing bowl. Make a "well" in the center of the flour. Add the yeast mixture and olive oil. Stir and mix well until a rough mass of dough is formed and the dough cleans the sides of the bowl. If the dough seems dry and stiff, add 1 to 2 tablespoons of warm water.

Turn the dough out of the bowl onto a work surface. Knead the dough for 6 to 8 minutes. Slapping it down hard on the counter occasionally until smooth and soft. Lightly flour a large mixing bowl and the dough. Place the dough in the bowl. Cover the bowl with plastic wrap and a kitchen towel. Set the bowl in a warm place for the dough to rise until doubled in bulk, about 1 1/2 hours.

After the dough has doubled in bulk, punch it down, turn it out of the bowl and knead lightly about 2 minutes. Divide dough in 1/2. Roll each piece into a 13 to 14 inch circle about 1/8 inch thick. Transfer the dough to an oiled flat pizza pan or screen of 14 to 15 inch diameter. Roll the edge of the dough to form a thick border all around. Rub the top of the crust with a little olive oil and add toppings.