• Combine water, yeast, salt & oil.
• Gradually add enough flour that the dough has cleaned itself off the sides of the bowl. You want a soft but firm dough.
• Let it rest for 5 minutes.
• Roll out onto lightly floured surface.
• Transfer to a greased pan (I do pizza in my jelly roll pan ALL the time…it doesn’t have to be round. )
• Roll edges.  Prick with bottom of crust all over with fork (so it doesn’t get huge bubbles while baking).**
• Add all your favorite toppings and bake at 425 for 15 to 20 minutes (or until edges are golden and cheese is melted)

**At this step you can parbake and freeze your crust for later use. Parbake by cooking in a hot oven (475-500) for 3 to 5 minutes. Let it cool, wrap tightly in aluminum foil, label, & freeze.