Thick Sicilian Crust Pizza Dough

2 packages dried yeast

4 cups flour, divided

1/2 cup warm water

1 teaspoon salt

1 cup cool water

olive oil for coating pan

pizza sauce

shredded cheese

topping of your choice

Mix yeast, 1/2 cup flour, and 1/2 cup water in a bowl covered with plastic wrap. Let rise for 15 minutes. Stir to deflate. Mix 2 cups of remaining flour with salt, 1 cup cool tap water, and oil. Add yeast mixture. Mix in remaining flour.

Knead 15 minutes on a floured surface (10 minutes in a machine) until smooth. Place dough in bowl dusted with flour and cover with plastic wrap. Let rise until doubled, 1 - 2 hours.

Punch dough down and put in Ziploc bag in the refrigerator until ready to use. Punch down refrigerated dough thoroughly and roll out dough on a floured surface. Lightly oil a 17 1/2" X 11 1/2" X 3/4" pan. Place dough in pan and push to stretch evenly leaving a lip up against sides of pan. Let rest for 10-15 minutes.

Stretch out dough again (it will have receded) and place desired toppings. Cook in center of 450ºF oven until crust is golden brown.