1 c. warm water
1 pkg. active dry yeast
1 tbsp. sugar
1 1/2 tsp. salt
2 tbsp. peanut oil
2 3.4 to 3 1/4 c. unsifted flour

Measure warm water into large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, peanut oil, and 1 1/2 cups of flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; divide in half. Roll and stretch each half into a 13 inch round. Place in 2 ungreased 12 inch pizza pans, pressing around edge to form a standing rim of dough. Bake at 350 degrees for 10 minutes.

When cool, wrap tightly and store in refrigerator up to 6 days. Top with your favorite toppings and bake at 425 degrees for 20 to 25 minutes.