"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 package active dry yeast 1 c. warm water 1 t. sugar 1 t. salt 2 T. oil 2 1/2 c. flour (plus some extra to dust the pan)
Dissolve yeast in warm water. Stir in remaining ingredients. Beat vigorously 20 strokes. Let rest 5 minutes. Flour the pizza pan. Place dough on pan. Smooth it out by using some flour on top. Use a rolling pin for thinner crust. Bake at 375 for about 15 minutes.
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