• 1 tablespoon sugar • 1 1/4 ounce packet active dry yeast • 3 tablespoons olive oil • 3 3/4 cups all-purpose flour, plus more for dusting
• 1 1/2 teaspoons salt
Directions:
Whisk 1 1/3 cups of warm wa- ter (hot from the tap) together with sugar and salt. Sprinkle in the packet of yeast and set aside, allowing the yeast to get foamy. Add the olive oil to the yeast/water mixture. Begin to stir in the flour, stirring until the mixture forms a dough. Sprinkle a working surface area with extra flour and begin to knead your dough ball for another 5-10 minutes, until the dough is smooth. Brush a small amount of olive oil on the dough ball and place back into the mixing bowl. Cover and set aside at room tempera- ture for about an hour, allow- ing the ball to double in size. When ready, roll out the dough to about 1/4-inch thick (or to your preference).
