From
Paul and Jamie
Servings
16 round
Ingredients
1 tablespoon sugar
1 cup warm water (110 degrees)
1/4 oz active dry yeast
3 1/4 cup all purpose flour
1 teaspoon salt
1 cup extra virgin olive oil
Directions
In a small bowel, dissolve sugar in warm water.
Sprinkle yeast on top and stir gently until it dissolves ~ 1Min
When yeast is mixed it will be smooth and beige in color
Let stand in a warm place until a thin layer of foam covers surface ~5 mins
in another bowl, combine 3 cups of flour with salt.
make a well in middle and pour in the yeast mixture and oil.
Using a wooden spoon, stir until dough holds together.
form dough on a lightly floured surface and knead adding just enough of the 1/4 cup flour so dough is not sticky.
Knead until smooth and spongy. Shape dough into a ball, place in a well oiled bowl. Turn once.
Cover tightly with plastic wrap and set to rise in warm, draft free place until doubles (1 to 1.5 hr)
Then roll out using heel of hand press into round circle keeping edges high.
Put on an oiled or cornmeal covered pan.
Fill and bake as quick as possible on the bottom rack at 450 degrees.
Variations
Veggie: cornmeal on pan. Layer dough as follows: olive oil, sharp mozzerella, sliced fresh tomato sprinkled w/ sugar, thin zucchini, sweet onion, any other veggies, tarragon or rosemary, and oregano