Instructions: In a small bowl, combine yeast, sugar and 1/4 cup water; leave until frothy. Add yeast liquid to flour with remaining water and oil. Mix to a soft dough; knead on a floured surface 10 minutes until smooth.

Place in a greased bowl; cover with plastic wrap. Let rise in a warm place 45 minutes or until doubled in size. Punch down dough and knead briefly.

Oil an 12-inch pizza pan. Place dough in center of pan; press out to edges with you knuckles. Pinch up edges to make a rim. Use as directed in recipe. VARIATIONS: If perferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. Herb or Nut Pizza Dough: Knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. If prefered, knead 1 ounce chopped walnuts into the dough. Whole-Wheat Pizza Dough: Use 2-1/4 cups whole-wheat flour and 1/4 cup wheat germ. Add extra water as required to form a soft dough. Cornmeal Pizza Dough: Use 2-1/1 cups bread flour and 1/3 cup cornmeal.

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