In a large bowl dissolve yeast in the warm water. Add 1 cup of the flour, the oil, sugar, and salt. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Punch down dough; turn out onto a lightly floured surface; divide into two portions. Cover and let rest 10 minutes. On a lightly floured surface, roll one portion into a 13-inch circle. Place circle on a greased 12-inch round pizza pan (dough will extend past edges of pan). Combine the 1 beaten egg, cheese, parsley, garlic powder, and pepper. Spread over dough in pan. Roll remaining dough into 13-inch circle. Place over filling; trim top and bottom doughs to 1/2-inch beyond the edge of the pan; seal and flute edges. Brush top with mixture of 1 slightly beaten egg and the 1 tablespoon water. Sprinkle with sesame seeds. Bake in a 375 degree F oven for 25 to 30 minutes or until golden brown. Cut in narrow wedges. Serve hot. Makes 12 to 16 appetizer servings.