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Directions:
Combine yeast, sugar and first addition of warm water (105° to 115°F) in a small bowl; let stand for 5 minutes or until yeast foams.
Combine yeast mixture, flour, olive oil, salt and additional warm water (105° to 115°F); stir until well-blended. Turn dough out onto a lightly floured surface; knead for 5 minutes.
Grease a large bowl; place dough into bowl, turning once to grease top. Cover with a tea towel; let rise in a warm place for about 45 minutes or until doubled in bulk.
Punch dough down and divide into 6 portions. Roll dough into 8-inch rounds on a lightly-floured board.
Spray a large, heavy skillet with vegetable spray; place over medium heat. Cook rounds separately for about 2 minutes or until lightly browned. Add toppings as desired; broil for a few minutes to melt cheeses or brown toppings, if desired.
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