This was printed in the Ann Arbor News about 10 years ago - From "The New Basics" by Julee Rosso and Sheila Lukins
1 c warm water
1 package active dry yeast or 1/4 ounce compressed yeast
2 1/2 to 3 c unbleached all purpose flour (for a whole wheat crust, use 1 1/2 c unbleached all-purpose flour and 1 c whole-wheat flour)
2 T olive oil
1/2 t salt
1. Combine the water, yeast and 1 1/2 c of the flour in a large bowl. (For whole wheat crust, mix white flour first then add whole wheat flour.) Mix well. Add the oil, salt and remaining flour. With your hands or a large wooden spoon, work the ingredients together until the dough holds its shape. You may need a bit less flour, so add the half gradually.
2. Place the dough on a lightly floured surface; knead until it is smooth and elastic - about 5 minutes. If the dough becomes sticky while you are kneading it, sprinkle a bit more flour over it.
3. Transfer the dough to a lightly oiled 2 quart bowl. Cover the bowl with plastic wrap or a kitchen towel; let the dough rest until it has doubled in size - about 1 hour.
4. When the dough has risen, place it on a lightly floured surface. Divide into two or more parts; roll them into balls. Cover them with a towel; let rest for 15 - 20 minutes. The dough is now ready to be shaped, topped and cooked.
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