1 envelope active dry yeast
1 cup warm water, 110 degrees F
1 1/2 teaspoons sugar
2 1/4 to 2 1/2 cups all-purpose flour
2 tablespoons olive oil
1 teaspoon salt
Preparation:
Put warm water in a cup; sprinkle yeast over water and stir in sugar; let stand for about 10 minutes, or until it begins to bubble.
Combine 2 1/3 cups flour and salt in a a large bowl; pour in oil and yeast mixture and stir until a stiff dough is formed. Turn dough out onto a floured surface; knead about 5 minutes, or until smooth and elastic. Add extra flour as needed to keep from sticking to hands and board.
Place in a large bowl greased with shortening or butter; turn dough over to coat the dough well. Cover with towel and let rise in a warm place for about 30 minutes. Dough should double in bulk. Punch down the dough and shape to fit a lightly greased pizza pan which has been sprinkled lightly with cornmeal. Keep dough slightly thick around the edges. Fill with favorite filling and toppings and bake for about 15-20 minutes at 425 degrees.
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