- 1 package active rapid rise dry yeast
- 1 cup warm water
- 1 tsp. salt
- 3 cups all-purpose flour
- 2 Tbsp. virgin olive oil
- additional flour or cornmeal for rollingout dough
- In a wet measuring cup mix yeast and warm water and allow to stand for 5 minutes.
- In bowl of electric mixer mix salt, flour, 1 Tbsp. olive oil, and yeast mixture. Mix until dough forms a ball.
- Turn dough out onto a surface dusted with flour and knead briefly until dough is smooth.
- Lightly oil a mixing bowl and turn the dough in the bowl to coat with oil. Cover with damp dish towel and let the dough rise in a warm area for 1-2 hours until it has doubled in size.
- Punch down the dough and place it on a surface dusted with flour. Divide the dough using a pastry bench. Knead for 6 minutes and gently stretch by hand. Otherwise, gently roll dough to desired dimensions.
- Place dough on baking sheet.
- Bake at 450 degrees for 12 minutes or until golden brown.
Equipment needed: Measuring cups and spoons, Electric mixer (and bowl), 1 large mixing bowl, Dough hook attachment, Damp dish towel, Pastry bench, Rolling pin.