3/4 C. warm water (105 - 115*F)
1 envelope active dry yeast
2 C. (or more) all purpose flour
1 t. sugar
3/4 t. salt
3 T. olive oil
Pour 3/4 C. warm water into a small bowl and stir in yeast. Let stand until yeast dissolves, about 5 minutes.
Brush large bowl lightly with olive oil, set aside. Mix 2 C. flour, sugar and salt in processor. Add yeast mixture and 3 T. oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm, draft-free area until doubled in volume (1 hour) Punch down dough.
Can be made 1 day ahead. Store in airtight container in refrigerator. Roll out dough - start in the center of the dough, working outward toward edges but not rolling over them. Top with fixings. Bake at 425* for 18-20 minutes, until crust is browned and cheese is bubbly.