This dough is designed to bake in a 12 x 17 jellyroll pan.
Ingredients
2 1/2 cups All-Purpose flour
1 package rapid-rise yeast
1 cup very warm, but not hot, water
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
Directions
In a large mixing bowl, dissolve the yeast, salt and sugar in the water and let sit for a few minutes. Add the extra virgin olive oil and mix well. Vigorously stir in the flour until a ball begins to form. At this point if the dough seems to be a bit "wet" or "sticky", add a couple of tablespoons of flour and mix in. Shape the dough into a ball with your hands. Place dough back in bowl and cover with a warm, damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour.
Dough ready to rise
Dough after rising for 1 hour.
Ingredients
2 1/2 cups All-Purpose flour
1 package rapid-rise yeast
1 cup very warm, but not hot, water
2 tablespoons extra virgin olive oil
1 teaspoon sugar
1 teaspoon salt
Directions
In a large mixing bowl, dissolve the yeast, salt and sugar in the water and let sit for a few minutes. Add the extra virgin olive oil and mix well. Vigorously stir in the flour until a ball begins to form. At this point if the dough seems to be a bit "wet" or "sticky", add a couple of tablespoons of flour and mix in. Shape the dough into a ball with your hands. Place dough back in bowl and cover with a warm, damp kitchen towel or plastic wrap and let rise in a warm place for 1 hour.
Dough ready to rise
Dough after rising for 1 hour.
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