4 cups white flour
1 tablespoon sugar or honey
1 packet of yeast, or 3 teaspoons
2 teaspoons salt
1/4 cup oil
1-1/3 cups warm water
In a big bowl combine the flour, sugar, yeast, and salt. Mix it up together with a fork or spoon. Add the oil and warm water. The water should be luke warm, not hot. Tap water is fine. Stir all of this up until it begins to form a soft dough. Remove the spoon and mix with your hands. I knead the dough right in the bowl. Knead the dough for about two minutes, or until the dough is smooth, and well formed. Let the dough rest for twenty minutes. Sometimes I rest it for as little as ten minutes, but the best results are obtained from allowing it to rest the full twenty minutes. This step cannot be skipped or else the dough will be difficult to roll out.
After the dough has rested for twenty minutes, divide it into two balls to press into your pans. This amount of dough is makes 2 round pizza pans or two 9 by 13-inch rectangular pans. This recipe can also make 4 to 6 pie-plate sized pizzas.
Press the dough into the pans, to the best of your ability. Then the crusts must be PRE-BAKED before filling. Preheat your oven to 425°. Bake the plain crusts for about 8 minutes, or until they puff up and appear slightly dry on the surface.
Remove the partially cooked crusts from the oven. Top with tomato sauce, cheese and what ever else you like. Bake at 425° until the cheese is hot and bubbly, or about 10 to 15 minutes. Cool slightly before eating.