| 1 | In a small bowl, combine yeast, sugar and ?cup water; leave until frothy. |
| 2 | Add yeast liquid to flour with remaining water and oil. |
| 3 | Mix to a soft dough; knead on a floured surface 10 minutes until smooth. |
| 4 | Place in a greased bowl; cover with plastic wrap. |
| 5 | Let rise in a warm place 45 minutes or until doubled in size. |
| 6 | Punch down dough and knead briefly. |
| 7 | Oil an 12-inch pizza pan. |
| 8 | Place dough in center of pan; press out to edges with you knuckles. |
| 9 | Pinch up edges to make a rim. |
| 10 | Use as directed in recipe. |
| 11 | Variations: if perferred, bake in a 14" x 10" jellyroll pan, or as 4 individual pizzas. |
| 12 | Herb or nut pizza dough: knead 2 tablespoons chopped fresh herbs (or 1 tablespoon dried herbs) into the dough. |
| 13 | If prefered, knead 1 ounce chopped walnuts into the dough. |
| 14 | Whole-wheat pizza dough: use 2-?cups whole-wheat flour and ?cup wheat germ. |
| 15 | Add extra water as required to form a soft dough. |
| 16 | Cornmeal pizza dough: use 2-1/1 cups bread flour and 1/3 cup cornmeal. |
