No Rise Pizza Crust

This one comes from Mrs. Walton, who had found it in a newspaper at one time...

3/4 c. warm water (115 degrees)
1 T. sugar
1 T. yeast
1/2 T. oil (I tend to use 1 T.)
3/4 t. salt
2 c. bread flour or 1 c. all purpose flour + 1 c. bread flour (I use 1 c. bread flour with 1 c. whole wheat flour)

Add sugar and yeast to water that is about 115 degrees and mix. Let proof (sit) about 10 minutes. Meanwhile measure flour, salt and oil into a bowl. Add the yeast/sugar/water mixture to flour mixture and stir together. You may need to add a little more liquid if the moisture content of the flour is low. Knead dough until smooth. Let it rest about 10 minutes while you gather the toppings you want. Spray pizza pan with cooking spray and stretch dough out on it. Top with pizza sauce and your favorite toppings. Bake about 12 minutes at 425 degrees. Pizzas can be made ahead of time and stored in the refrigerator until it is time to bake them.