1 pkg active dry yeast
1⅓ cups warm water
3½ cups all-purpose flour
2 tbsp olive oil
1 tbsp salt
1 tbsp sugar (optional)
Combine yeast and water in large mixing bowl. Let stand until yeast is dissolved (about 5 minutes). Add remaining ingredients and knead for about 10 minutes. Transfer to a bowl lightly coated with olive oil and turn over once to coat all sides with oil. Cover with plastic wrap and set in a warm place to rise until doubled in volume (about 60-90 minutes).
Preheat oven to 475°. Place baking stone in oven to preheat for 45 minutes or dust 2 baking sheets with cornmeal.
Punch dough down and divide it in half. Roll each half into a ball and let rest, loosely covered with plastic wrap for 10-15 minutes.
Flatten each ball of dough onto a lightly floured surface, rolling and stretching the dough. Place on baking stone or sheet and pinch edges to form a crust. To prevent the sauce from making the crust soggy, brush dough with olive oil. Press small dents into dough to prevent bubbling and let rest for about 10 minutes. Add toppings and bake according to recipe.
