1 Package Dry Yeast (2 1/4 tsp)
1 1/2 Cup Warm Water (110 degrees)
Dash Salt
2 1/4 Cup Flour
1 Tbsp Sugar
1 Tbsp Olive Oil
1 1/3 Cup Flour
In bowl sprinkle yeast into water. Allow to bloom for 10 minutes. Stir in salt, olive oil, and suga
In food processor with dough attachment mix 2 1/4 cup flour and liquids. Add 1 1/3 cup flour. mix/kneed until not sticky. Coat a bowl with olive oil and place dough in bowl, covered, in a warm place for 1 hr to proof.
Bake at 425 degrees Fahrenheit for 18-20 minuets.
1 1/2 Cup Warm Water (110 degrees)
Dash Salt
2 1/4 Cup Flour
1 Tbsp Sugar
1 Tbsp Olive Oil
1 1/3 Cup Flour
In bowl sprinkle yeast into water. Allow to bloom for 10 minutes. Stir in salt, olive oil, and suga
In food processor with dough attachment mix 2 1/4 cup flour and liquids. Add 1 1/3 cup flour. mix/kneed until not sticky. Coat a bowl with olive oil and place dough in bowl, covered, in a warm place for 1 hr to proof.
Bake at 425 degrees Fahrenheit for 18-20 minuets.
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