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

Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in sugar, salt, olive oil, and 1 1/2 cups flour; beat until smooth. Add enough additional flour to make a stiff dough.

Turn out on lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 45 minutes.

Punch dough down; divide in half. Roll and stretch each half into a 13-inch round. Place in 2 ungreased 12-inch pizza pans, pressing around edge to form a standing rim of dough. Bake at 350 degrees 10 minutes.

Top dough with your favorite toppings, sauce, and cheese and bake at 425 degrees for 20-25 minutes. Makes 2 (12 inch) crusts.