Makes enough dough for 1 large, 16" pan
Put 8 oz. warm water in bowl and sprinkle yeast on top. Let sit for about 5 minutes. Stir in salt, sugar and olive oil. Stir in 2 cups of the flour to combine and then add another 1/2 cup of flour until the dough comes together and becomes elastic. Put the other 1/4 cup of flour on a board and knead the dough for about 5 minutes until it becomes smooth.
Put the ball of dough in an oiled bowl and cover with a kitchen towel. Leave in a warm place until it doubles in size, about 1 hour.
When the dough has doubled, punch it down and knead it lightly on a surface covered in the remaining flour. Roll or stretch the dough to fit a pizza pan or baking stone.
If the dough is too elastic to cover the pan and it keeps springing back, stretch it out and let it rest. Keep stretching it and letting it rest until it relaxes enough to cover the pan.
Top with desired toppings. Cook in a preheated 425 degrees F oven for 12-15 minutes or until crust is golden brown.
by The Savvy Kitchen