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1
In a large bowl, combine the yeast, warm water, and 1 tablespoon sugar and set aside for 10 minutes, until the mixture is foamy.
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2
In a separate bowl, combine the flour and salt, forming a well in the center.
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3
Add the yeast mixture and beaten eggs and stir with a wooden spoon, gradually incorporating the ingredients to form a soft dough.
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4
Adding more flour if necessary to help bring the dough together, and knead with floured hands when the dough becomes too stiff.
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5
Knead for 10 minutes on a floured surface, or for 10 minutes in the bowl of a mixer, using the dough hook attachment.
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6
When the dough is smooth and elastic, form it into a ball and place in a greased bowl, turning to grease all sides.
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7
Cover with a damp dishtowel and allow to rise in a warm place until doubled in size, about 45 minutes.
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8
Punch down and allow to rise, covered, a second time.
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9
Preheat the oven to 450 degrees F.
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10
Punch the dough down and, with clean, oiled hands, press the dough to fit an 11 by 15-inch pan by 1-inch thickness.
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11
Dimple the dough in several spots with your knuckles, cover, and let rise for 15 minutes.
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12
After 15 minutes, beat the remaining egg, yolk, remaining sugar, and pinch of salt and brush the mixture over the surface of the dough.
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13
Bake for 25 to 30 minutes, until light golden brown.
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14
Serve warm, cut into wedges.
