Instructions: Combine water, sugar, yeast and 1 1/2 cups flour in a large bowl and mix well. Add the oil, salt, and remaining flour. Stir until you can no longer work the dough with a spoon. Knead for five minutes, adding small amounts of water or flour if necessary to achieve dough that is moist but not overly sticky. (If using a bread machine or food processor, follow manufacturers directions.) Let rise for one hour in lightly oiled bowl covered with towel or plastic wrap.

Divide into two equal portions. Cover with towel and let rest for 10 minutes before rolling to 1/4-inch thickness. (Note: If you roll your dough on parchment cooking paper, you can slide the paper and pizza directly onto an oven rack and bake perfect crust without a pan.)

Add your favorite toppings. (For a classic Margherita pizza, top with 2 cups sliced Roma tomatoes, 8 ounces sliced mozzarella, 8 to 10 fresh basil leaves and salt and pepper to taste.) Bake on an upper rack at 450 degrees, for 8 to 10 minutes or until crust is golden.

This recipe yields two 12-inch pizzas.

Yield: 2 pizzas

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