Pizza Crust

I have been trying to perfect our pizza crust in this house for a while and by golly I think I have got it!!!!!

makes 2 regular-crust pizzas or 4 thin-crust or individual pizzas:

2 envelopes active dry yeast (I used just over a tablespoon of bulk yeast)
1 tsp. salt
1 tsp. sugar
2 cups warm water
5 cups all-purpose flour
olive oil (I just drizzle in enough to make the dough easier to work with, probably a tablespoon or so)
cornmeal

Combine the yeast, salt, sugar, and warm water in a bowl. Cover and leave in a warm place for 10 minutes, or until foamy. Place flour in a bowl. Make a well in the center, add the yeast mixture and olive oil, and mix well.

Preheat oven to 400.

Knead the dough on a floured surface for 5 minutes, or until smooth and elastic. For 2 thick-crust pizzas, divide in half, then roll each portion out to a 14-inch round. For 4 thin-crust pizzas, divide in 4, then roll each portion out.

Sprinkle a pizza pan with cornmeal. Place the dough onto the pan. Top and cook according to recipe. Cook until done.