1 cup warm water
1 packet active dry yeast
2 1/2 to 3 cups all-purpose flour
2 tablespoons olive oil
1/2 teaspoon salt

Directions

Combine the water, yeast and 1 1/2 cups flour in a large bowl. Mix well. Add the oil, salt and remaining flour. With large wooden spoon or your hands mix the ingredients together until the dough holds it's shape. You may need a bit less flour, so add the last half gradulaly.

Place the dough on a lightly floured surface and knead until smooth and elastic, about 5 minutes. If the dough becomes sticky, sprinkle a bit more flour over it. Transfer the dough to a lightly oiled 2-quart bowl. Cover the bowl with plastic wrap or a kitchen towel, and let the dough rest until it has doubled in size, about 1 hour. When the dough has risen, place it on a lightly floured surface, divide it into 2 or more parts and roll them into balls. Cover them with a towel and let rest for 15 minutes. The dough is ready to be shaped, topped and cooked.

I have added italian seasoning and a few other seasonings to give the dough more of a flavor.

Nutritional Facts

There weren't any Nutritional facts that came with the recipe. So look at the nutritional facts on the yeast, flour, olive oil and salt.

Serving Size

10