| Instructions |
| Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. |
| Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. |
| Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. |
| Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. |
| Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. |
Punch the down dough and divide into 2 equal balls. (The dough can be used immediately or stored airtight in the refrigerator for 1 day.)
Source : www.foodnetwork.com |
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Recipe
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons dry yeast
- 2 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons olive oil
MAKES : 2 of 10-11 inch round
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