1 envelope active dry yeast
1 c. warm water (105~ to 115~)
3 1/2 to 3 3/4 c. flour
2 tsp. sugar
1 1/2 tsp. salt
1 egg, slightly beaten
1 tsp. oil

Sprinkle yeast over water and stir until dissolved. Stir in 1 1/2 cups flour, sugar and salt. Add egg and 1 teaspoon oil. Stir until smooth and glossy. Stir in 2 more cups flour. On lightly floured surface, knead dough until smooth and elastic (about 10 minutes). Place in greased bowl. Turn to grease top. Cover with towel and let rise in warm, draft-free location until dough is doubled in size (about 1 hour). Punch down dough. Chill. Divide dough in half. Pat into two greased 12 to 14-inch pizza pans (or roll out in 12-inch circles on greased cookie sheet). Crimp edges to form rims. Brush with oil.

Makes 2 crusts.