To the cup of warm water add the sugar and dry yeast. Let stand 10 to 14 minutes.

Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.

Cover and allow to rise in a warm place. Punch down and allow to rise again.

Roll dough to 1/4 inch thickness to fit pizza pan (or thinner if you want a thin crust) . Leave to rise again while you prepare the filling.

Makes enough for 2 pizzas.

We have found you can get a better pizza crust if you partially bake the dough before adding the toppings. We use a pampered chef pizza stone so after rolling the dough out on it will put it in the oven at 400° until it just starts to brown. Then take it out and add the toppings. Times will vary from oven to oven so it is best to just keep an eye on it for your own oven.

After adding your toppings cook at 400 - 450 deg. F for 15 - 20 minutes. Times will vary depending on your toppings so keep an eye on it the first few times. I put cheese on last and when it starts to bubble and brown nicely it's ready to eat.