In a large bowl, combine 2 cups flour, salt, olive oil and remaining water to make a soft dough (or use 3/4 cup water plus 3/4 cup flat beer for extra flavor). Stir in dissolved yeast plus enough remaining flour to make a semi-stiff dough.

Turn onto floured board; knead until all remaining flour is absorbed and dough is smooth.

Place in a greased bowl; turning to grease top of dough.

Let rise until doubled (about 40 minutes). When pressed with two fingers 1/4-inch deep, the impressions should remain; if they spring back, dough hasn't risen sufficiently; let it rise for a longer time.

Punch down. Divide in half. Form into 2 (12 inch) circles, pressing indentations into the dough with your fingers.

Top with favorite pizza toppings and bake at 325°F degrees until bubbly.

Note: You may substitute 2 1/2 cups of the all purpose flour with 1 1/2 cups of whole wheat flour to make an excellent whole wheat crust.

Cooks Tip: Dough will be easier to handle if you coat your hands with olive oil.