t. or one pkg. instant yeast
more cup plus 6 - 8 more T. flour (1 c. of this can be whole wheat)
Whisk yeast into dry ingredients then add oil, and water at 120 to 130 degrees. Knead 8 minutes while adding more flout , first 1 cup all at once then 3 T, then more by the tablespoon until barely sticky. Let rest for 15 minutes Divide in half, pat onto oiled pans or freeze one half. (Rub with oil and place in freezer bag and freeze) Brush with EVO and prebake for 5 - 7 minutes at 425...till bottom is lightly golden. Top with choice of toppings and bake 10 - 12 minutes.