1 package yeast
1 1/2 cups warm water
1 teaspoon salt
2 tablespoons canola oil
4 1/2 cups all-purpose flour, approximately

In a large bowl, sprinkle yeast over the water an allow
to soften 5 to 10 minutes. Add salt, oil and 3 cups of
the flour. Mix well. Add flour 1/2 cup at a time, beating
with a wooden spoon til soft and no longer sticky.

Turn into a sprayed bowl. Spray the top lightly. Cover with
a warm, damp towel and let rise 1 to 1 1/2 hours or til
doubled in size.

Punch down and divide in half. Allow to rest 15 minutes.
Roll out on a floured surface. Place on a cornmeal coated
baking sheet and add sauce and toppings.