Pi-zah

My pizza dough recipe comes from one of my mom's old cookbooks. I like it because it makes crisp and thin pizza crusts -- though I'm always open to trying other recipes. The other night I was at a dinner where the pizza maker added fennel seeds into the dough. It was a nice touch to a mushroom pizza.

1 package active dry yeast
1 c warm water (105 to 115 degrees)
1 tsp sugar
1 tsp salt
3 tbsp olive oil
3 to 3 1/2 c all purpose flour
2 tbsp olive oil
toppings and sauce

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, 3 tbsp oil and 2 cups of the four. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place 45 minutes. (Dough is ready if an indentation remains when touched.)
Heat oven to 400 degrees. Grease two pizza pans with 2 tbsp oil. Punch down dough; divide in half. Roll each half to fit the pizza pans.
Spread sauce over each pizza and cover with toppings. Bake 25 minutes.