1 package active dry yeast 3/4 c. warm water 1/2 tsp. sugar 1/2 tsp. salt 2 T. olive oil or vegetable oil 2 c. all-purpose flour
Dissolve yeast in warm water. Stir in sugar, salt, oil and 1 3/4 c. of the flour. Turn onto well-floured surface; knead until smooth and elastic, about 5 minutes. (Knead in enough of the remaining flour to prevent sticking.) Top and bake at 425º for 15 to 20 minutes.
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