1 pkg. (1 tbsp.) active dry yeast
Pinch of sugar
3 c. all-purpose flour
1 tsp. salt

Dissolve yeast and sugar in 1 1/4 cups lukewarm water in small bowl. Let stand 10 minutes or until frothy. Combine 3 cups flour and 1 teaspoon salt in food processor fitted with metal blade. With motor running, gradually pour yeast mixture through feed tube until dough forms a ball. Let spin for 30 seconds to 1 minute until smooth and elastic. Alternately, mix dough in bowl and knead on a lightly floured surface for 10 minutes until no longer sticky.

Transfer dough to lightly oiled bowl. Cover with a damp towel or plastic wrap and let rise for 30 to 60 minutes or until doubled. Punch down and knead for 1 minute. Stretch or roll dough into 14-inch circle or a 9x14 inch rectangle, leaving thicker around edges. Top and bake at 450 to 500 degrees for 15-20 minutes.

We top with 16 oz. of our favorite sauce, sliced tomatoes, onions, mushrooms, green pepper, pineapple, sliced zucchini, and cheese.