CRUST:

2 1/2-3 c. unbleached bread flour
1 packet dry yeast
1/2 tsp. salt
1 c. warm water (110-115 degrees) plus extra warm water
2 tsp. sugar (to proof yeast)

TOPPING:

Olive oil
1/4 c. freshly grated Parmesan
1/4 c. freshly grated fontina
Shredded provolone or Romano & mozzarella can be used as substitutes (additions)

To proof yeast: Dissolve 2 teaspoons sugar in hot water. Add cold water to bring temperature to 110-115 degrees. Add yeast, stir and wait for it to bubble up (about 3 minutes).

Meanwhile, add salt to flour, form a well in the center of the flour and add water/yeast mixture. Mix until you can form a ball. If too sticky add more flour. If too hard, add more water. Knead about 15 minutes, until smooth and elastic. (Adding some Crisco to your hands before kneading makes the dough easier to handle.) Cover dough and let rise in warm place for 1 hour.

Preheat oven to 450 degrees. Roll out dough to desired shape and size. Place in greased pan, cookie sheet or pizza stone. Stretch it by hand to fit pan. Brush with olive oil. Add toppings, using more or less cheese depending on taste. Little bits of cooked lean Italian sausage or Prosciutto can be used. Black olives are a nice addition too. Check for doneness in 15 minutes. If not ready, let it stay in the oven for 5 more minutes.

The crust can be made in a food processor, following your machine's directions. Always proof yeast to make sure it's alive!