1 tsp. white sugar
1 (.25 oz) pkg. active dry yeast (or 2-1/4 tsp.)
1/3 c. warm water (110° F)
2 c. all-purpose flour
2 T. olive oil
1/4 tsp. salt
In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all the flour is absorbed. When the dough has pulled together, turn it out onto a lightly-floured surface and knead briefly for about 1 minute.
Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
Preheat oven to 475°.
Deflate the dough and turn it onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place it on a lightly greased baking sheet. Brush the dough oil and sprinkle with salt. (I press indentations in it with the end of a wooden spoon. I sprinkle it with kosher salt and rosemary.)
Bake in a preheated oven for 10 minutes (longer if you like it crispier).
-
Yum!