Pizza Dough

Measure water into bowl.

Add sugar and stir until sugar is dissolved.

Sprinkle yeast over water and let stand 10 minutes. Stir well.

Add oil, salt and 3 1/2 cups flour.

Mix well with wooden spoon.

Turn dough out on floured board and knead until smooth, about 10 minutes.

Gather dough into a round.

Put in a greased bowl; cover with a damp cloth and let rise in a warm place until it more than doubles, about 2 hours.

Punch down.

Divide dough into 2 equal pieces and roll and stretch each piece to fit a 14-inch pizza pan.

If dough is very bouncy, let it rest a few minutes until it will roll more easily.

If dough isn't quite the right size when you get in the pan, press and stretch it until you can seal it firmly to the sides of the pan.

If you don't have pizza pans, roll the dough into 14-inch rounds and put them on large cookie sheets; roll edges under a little to hold the filling. Top the crust with filling and bake at 450°.

Bake immediately.

No more rising.