Monday, March 5, 2012
1 1/2 cups warm water
1 (1/4-oz.) packet active dry yeast
5 cups all-purpose flour, plus more as needed
1 1/2 tsp. salt
1. Combine yeast in warm water, stirring until dissolved.
2. Stir together flour and salt; add in yeast mixture. Stir until a loose dough forms.
3. Place dough onto a lightly floured board, and knead dough until it becomes elastic and smooth. Divide into thirds. Place each dough round in a bowl lightly greased with olive oil. Cover dough rounds with a damp cloth or paper towel. Place in a warm, draft-free place for 2 hours or until dough has doubled in bulk.
4. Punch dough down, and return to bowls; cover with damp cloth. Allow to rise for 1 more hour. Punch dough down, and roll to desired thickness.
Baking instructions: Top dough with desired toppings. Bake at 400° for 15 to 20 minutes or until done.