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1
Dissolve yeast in 1/4 cup water, let stand for about 5 minutes.
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2
Dissolve salt in 1 cup of warm water, place in a large bowl; add yeast and about 2 1/2 cups of sifted flour to the bowl - stir well to make a soft dough.
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3
On a board, place remaining flour, make a well in center and add the dough to the well.
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4
Knead the remaining flour into the soft ball of dough, turning the dough 1/4 turn as you knead and add flour, until dough is smooth and elastic and does not stick to hands or unfloured board.
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5
Cover dough and let rise in a warm place for about 45 minutes.
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6
Divide dough into 2 equal pieces, knead each piece for a few minutes, shape each into a ball, cover with a cloth and let rise for about 1 hour 15 minutes or until doubled.
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7
Place the dough on a floured board and pound it lightly to deflate it.
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8
Work and stretch each piece of dough until large enough to cover a round 12-inch pie plate (flouring both sides of dough to keep it from sticking to the board, hands or pie plate/pizza pan).
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9
Add sliced tomatoes and toppings as desired, bake in preheated 400u00b0 oven for 20-30 minutes, remove from oven, let cool for 5 - 10 minutes before slicing, serve hot.
