In large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt.

Add warm water and oil.

Beat at low speed of electric mixer for 1/2 minute, scraping bowl.

Beat 3 minutes at high speed.

Stir in as much remaining flour as you can mix in with a spoon.

Turn out onto lightly floured surface.

Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).

Thin Pizza Crusts: Cover dough and let rest 10 minutes.

For 12-inch pizzas, divide dough in half.

On lightly floured surface roll each half into a 13-inch circle.

For 10-inch pizzas, divide dough in thirds; roll each third into an 11-inch circle.

Transfer circles to greased 12-inch pizza pans or baking sheets.

Build up edges slightly.

Bake in 425° oven about 12 minutes or till lightly browned.

Add desired topping.

Return to 425° oven; bake for 10 to 15 minutes longer or till bubbly.

Pan Pizza Crusts: Cover dough and let rise in warm place till double (about 1 hour).

Divide dough in half.

Cover; let rest 10 minutes.

With greased fingers pat dough onto bottom and halfway up sides of 2 greased 11 x7x1 1/2- or 9x9x2-inch baking pans.

Cover; let rise till nearly double (30 to 45 minutes).

Bake in 375° oven for 20 to 25 minutes or till lightly browned.

Add desired topping.

Return to 375° oven; bake for 20 to 25 minutes longer or till bubbly.

Let stand 5 minutes before serving.