1. Stir the yeast into the warm water to dissolve. 2. Add the flour. 3. Stir the remaining ingredients into the flour mixture. 4. Knead with dough hook or by hand until smooth and elastic (approx 5 minutes). 5. Place dough in a lightly greased bowl and cover. 6. Allow to rise in a warm place for 30 minutes. 7. Punch down the dough and divide into portions. 8. On a lightly floured surface, roll the dough into very thin rounds and top as desired. 9. Bake at 400°F until crisp and golden brown, approx 8-12 minutes. 10. NOTE: Unrolled dough may be wrapped and stored in the fridge for 2 days. Rolled dough may be stored in the freezer; I have kept rolled dough in the freezer for several months with the only effect being a less puffy baked crust. ---------------------------------------------------------------------------
Nutrition
Ingredients
