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 3.5
cups flour. Mix well with a wooden spoon. Turn dough out on floured
board and knead in more flour, enough to make a stiff dough. 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 more
than double (about 120 minutes). Punch down.
into 2 equal pieces and roll and stretch each piece to fit a 14-inch
(36-cm) 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 it 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 (36-cm) rounds, put them on large cookie sheets and roll edges
under a little to make a raised edge to hold the filling. Top crust with
filling and bake immediately (no more rising) as directed in recipe.