3 1/2 c. flour
1 pkg. dry yeast
1 tsp. salt
1 tsp. sugar
1 1/2 c. milk
2 tbsp. vegetable oil plus 2 tsp.
2 tbsp. lukewarm water

Reserve 1/4 cup flour for kneading (more if needed). Reserve 2 teaspoons oil for coating dough while rising. Scald 1 1/2 cup milk by heating until just below boiling. Cool until lukewarm.

Dissolve package of yeast in lukewarm water. Add yeast mixture to lukewarm milk. Add liquid to dry and mix thoroughly until dough cleans sides of bowl. Turn out onto lightly floured surface; knead. Add flour as needed a little at a time until dough becomes elastic, about 8-10 minutes.

Put dough into large mixing bowl and oil all sides with reserved 2 teaspoons oil. Cover with plastic wrap and let rise until double in size. Press down. Cut into 2 balls. Roll 1 1/2 inches larger than pizza pan. Shape to pan leaving sides high to avoid filling from cooking over. Add filling. Bake.