I clipped this recipe from the newspaper nearly 20 years ago.

1 teaspoon yeast
1/2 cup warm water, 105° – 110°
3/4 cup flour, I like to use bread flour but recipe calls for all-purpose

1 teaspoon yeast
1 cup warm water
3 tablespoons extra-virgin olive oil
3 1/4 cups flour
2 teaspoon coarse salt (sea salt)

2 tablespoons olive oil
1 teaspoon coarse salt
any extras you like

Make the sponge, dissolve the yeast in the warm water, stir in the flour, cover with plastic wrap and let stand until double (approximately 45 min.)

For dough: dissolve yeast in warm water. Stir the yeast and olive oil into the sponge and mix well. Stir in 1 cup of flour and the salt. Stir in enough of the remaining flour to make a soft dough. Knead 6-10 minutes. (you can do this in a stand mixer)

Put dough in a lightly oiled bowl, cover and let rise until doubled, about 1 – 1 1/4 hours or in refrigerator overnight.

Punch down, divide in half and press into 2 lightly oiled 9-inch round cake pans. Cover and let rise in a warm place about 45 minutes until full of bubbles. Just before baking press your fingers in all over the dough to make dimples, drizzle on oil & sprinkle with salt.

Bake plain or add additional toppings like sliced red onions, herbs, cheese and/or olives.

Bake at 425° for 20-25 minutes


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