Got this from my sister. I'm not sure whence she acquired it.
Preheat your oven to 200F and turn off when it reaches temp.
1.5 c of water at a temperature appropriate for proofing yeast
One packet of yeast
1 T sugar
2 T olive oil
1.5 t salt
flour (see below)
Proof that yeast in the warm water and add flour slowly, kneading/mixing as you go until it's the right consistency. It'll probably be 3.5c or so before it starts pulling cleanly away from the side of the mixing bowl.
Put the dough in a well oiled glass bowl and cover tightly with plastic wrap, then place in that warm-but-off oven for at least 45 minutes. Then remove it, punch it down, and roll out on a well floured surface.
Bake at 425F for 15 minutes for a softer crust, 450F for 15 minutes for a little crispier.
Preheat your oven to 200F and turn off when it reaches temp.
1.5 c of water at a temperature appropriate for proofing yeast
One packet of yeast
1 T sugar
2 T olive oil
1.5 t salt
flour (see below)
Proof that yeast in the warm water and add flour slowly, kneading/mixing as you go until it's the right consistency. It'll probably be 3.5c or so before it starts pulling cleanly away from the side of the mixing bowl.
Put the dough in a well oiled glass bowl and cover tightly with plastic wrap, then place in that warm-but-off oven for at least 45 minutes. Then remove it, punch it down, and roll out on a well floured surface.
Bake at 425F for 15 minutes for a softer crust, 450F for 15 minutes for a little crispier.
