Measuring cups and spoons,
Electric mixer (and bowl),
1 large mixing bowl,
Dough hook attachment,
Damp dish towel,
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.