Place water in 2 quart mixing bowl, sprinkle yeast over top. Mix gently with wooden spoon until fully dissolved. Stir in half the flour, 2 tablespoons oil and the salt. Using a wooden spoon, combine well, then gradually add the rest of the flour.

The dough should now be a large sticky mass. When it begins to stick together and come away from the sides of the bowl, turn it out on a floured surface and begin to knead.

Knead until the dough is no longer sticky. Place the ball of dough in a 2-3 quart bowl that has been lightly oiled, rolling the ball around until the surface is coated with oil. Cover the top of the bowl with plastic wrap and let stand in a warm place for about 1 1/2-2 hours, or until doubled in size.

Later uncover the bowl and punch down the risen dough, expelling the gasses. The dough is now ready to be used.(for finer textured crust allow the dough to rise a second or even a third time)