1 pkg. active dry yeast
1/4 c. lukewarm milk (105-115 degrees)
1 3/4 c. flour
1/4 tsp. salt
2 tbsp. olive oil
1/4 c. warm water

Dissolve yeast in warm milk; let stand 10 minutes. In mixing bowl, blend flour and salt. Make well in center, pour in yeast mixture and oil.

Gradually beat flour into liquid and gather into ball. Turn dough out onto floured surface and knead 15 minutes, adding more flour, if necessary. When smooth and elastic, reshape into ball. Place in oiled bowl. Cover; set in warm place and let rise about 1 hour, or until double in bulk. Punch down, knead a few times, shape into ball and let rise again. Dough is now ready to use.

Makes one 12 inch pizza. Note: Dough can be punched down after first rising and refrigerate or freeze for later use. Thaw frozen dough in refrigerator overnight.