- 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.