3/4 c. warm water
1 pkg. yeast
6 tbsp. salad oil
3 1/4 c. sifted flour
1 1/2 tsp. salt
1/4 tsp. pepper

Measure warm water into large bowl. Sprinkle yeast into water and stir to dissolve. Stir in oil. Measure flour, salt and pepper into sifter. Sift into yeast mixture all at once and blend thoroughly with spoon. Turn dough onto floured board. Knead gently until smooth. Add only enough flour to keep dough from sticking to board and hands. Grease large bowl and place dough in it. Grease top of dough and cover with clean towel, wax paper or aluminum foil. Let rise in warm place free from draft about two hours or until double in bulk. Turn raised dough out onto lightly floured board. Knead 4 or 5 times. Cut in half. Roll and stretch to make thin shell. Makes 2 (14") shells.