Fully Loaded KC Pizza

In a large bowl, dissolve the yeast in the water. Let stand for 10 minutes until bubbly. Stir the salt and oil into the yeast solution. Mix in 2½ cups of the flour (I use a wooden spoon). Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out onto pan. Roll up the edges and pinch to create desired thickness. While dough is rising, mix together sauce ingredients and let stand for 30 minutes. Preheat oven to 425 degrees. If you are baking the dough on a pizza stone, bake for 20 minutes. Then lace with sauce and toppings. Bake again to melt the cheese and heat the toppings. If you are baking your pizza in a pan, lightly oil the pan. Bake until the top turns a light golden color, about 15 minutes. Lace with sauce and toppings. Bake until the cheese and crust are golden brown. Enjoy!