Written by Robert J. Matthews
2 1/4 teaspoons (1 packet) active dry yeast 1 teaspoon sugar 1 cup warm water (110°F/43°C) 3 cups all-purpose flour
In a small bowl, combine the yeast, sugar, and warm water. Let it sit for 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center.
Pour the activated yeast mixture into the well, and add the olive oil.
Gradually incorporate the flour into the wet ingredients, mixing until a dough starts to form.
Knead the dough on a floured surface for about 5-7 minutes, or until it becomes smooth and elastic. If the dough is too sticky, you can add a bit more flour.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours or until it has doubled in size.
Preheat your oven to the highest temperature it can go (usually around 475-500°F/245-260°C).