Instructions: Combine the yeast and water in a large mixing bowl, and set the bowl aside for 10 minutes. Stir in 1/2 cup of the flour, followed by the salt and olive oil. Stir in more flour, 1/2 cup at a time, until you have 1/2 cup left. Stir in 1/4 cup of the remaining flour, and reserve the remaining 1/4 cup.

Turn the dough out onto a floured surface, and knead it until it is smooth and velvety, about 7 minutes, working in as much of the remaining flour as the dough will take. Oil a large mixing bowl and place the dough in the bowl. Cover with a damp towel, set in a warm place, and let rise for 2 hours, until the dough has doubled.

Punch the dough down, and let it rest for 5 minutes. Turn the dough out onto a lightly floured work surface, and, using the heel of your hand, press it into a flat circle. Use a rolling pin to roll it into a 12-inch circle about 3/8-inch thick. Top the dough and bake it as directed in a specific recipe.

This recipe yields one 12-inch shell.

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