Pizza Restaurant Crust

Sprinkle yeast over warm water and stir in the sugar. Let stand about 5 min. or until very bubbly. Combine the remaining ingredients with about half of the flour, beating to a smooth batter. Beat in the yeast mixture and then with a sturdy spoon work in remaining flour until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require about 2/3 cup additional flour, that you will be coating your hands with as you knead the dough. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag, which you can spray inside with no-stick spray, and place the ball on kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. When dough has doubled, punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients, spreading ingredients evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450F, about 20-25 min. putting one pizza at a time on center rack of a preheated oven. If you don't want two pizzas, wrap the second pizza in foil or plastic and seal it with tape to lock out all air. Freeze it before it rises the last time. After letting it thaw 30 min. you can bake as directed above.