- 2 teaspoons active dry yeast
- 1-1/4 cups warm water
- 1 teaspoon sugar
- 2 teaspoons salt
- 1/4 cup olive oil
- 4 cups low protein flour (11-12 percent)
Instructions In a mixing bowl, combine the yeast, water, sugar, salt and oil. Whisk to combine. With the mixer running, add flour one cup at a time. Mix at medium speed for4 to5 min. (add a little more flour if the dough is too wet). The dough should be soft, yet not sticky.
Give the dough one full rise of aobut 2 hours (or overnight in the cooler). Brush a half-sheet pan with olive oil. Press dough across the bottom of the pan. Now flip dough once to get some of the oil onto top of the dough.
Now press dough completely across the bottom of the pan and into the raised edge of the pan. The dough should be about 1/8-inch thick at this point, Cover pan completely with a damp cloth. Let rise for up to an hour in the pan. Push dough once more into bottom & sides of pan.
Now add toppings, such as tomatoes, hers, basil and oregano, if you choose, and grated Romano).