Measure warm water into a large warm bowl.

Sprinkle in yeast; stir until dissolved.

Stir in sugar, salt, oil, and 1 ½ cups flour; beat until smooth.

Add enough flour to make a stiff dough.

Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes.

Place in a greased bowl, turning to grease top.

Cover; let rise in a warm place, free from draft, until doubled in bulk, about 45 minutes.

(Oven heated to 200º, then turned off works well.

) Punch down dough, divide in half.

Roll and stretch each into 13-inch rounds.

Place in 2 lightly oiled 12" pizza pans, pressing around edge to form standing rim of dough.

Bake at 350º for 10

minutes.

You may want to prick crust with fork before baking.

Top immediately and bake 20 minutes at 400º or cool and store up to 6 days, wrapped tightly, in the refrigerator.

Recipe may be doubled.

Pre-baked pizza crusts, with or without toppings may also be frozen for longer periods of time; wrap well.

To store pizzas with toppings, wrap with plastic wrap first, then aluminum foil.

(Tomato in sauce may eat through foil.

)