1In warm water, dissolve yeast and set it aside for 5 minutes, stirring occasionally. In a bowl combine salt, sugar oil and flour. Make a well in the center. When the yeast mixture gets bubbly, pour into center of well. Start to knead the dough and bring the flour towards center of bowl; gradually increase kneading motion.
2If the dough feels sticky, add a little more flour, if it feels dry, add a little more water. Knead till the dough gets smooth and elastic. Roll into a ball and cover with a damp cloth. Let the dough rest for 20 minutes in a warm place. Beat dough with palm to expel gas formed while fermenting. Again, roll the dough into a ball and place it in a greased bowl. Baste with oil. Cover with plastic wrap and refrigerate.
3When the dough is ready, place it on a floured table. With the help of hands, flatten it, working from center out. Push dough evenly onto pizza pan, forming a circle with edges thicker than middle. Top with desirable topping. Bake at 475 degrees F, until the crust is golden brown.