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1
Place the lukewarm water in a small bowl and sprinkle yeast and sugar on top of it.
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2
Set aside for 10-15 minutes in a warm place.
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3
After 10-15 minutes you should see that foam has formed on top.
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4
In another bowl, combine 1 cup of flour and salt.
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5
Add the olive oil to the yeast mixture and pour it over the bowl of flour.
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6
Gradually add a second cup of flour.
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7
Stir it with a wooden spoon.
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8
When it is no longer very sticky, put it on a floured wooden board to knead.
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9
A little at a time, knead the rest of the flour into the dough.
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10
It should be smooth and elastic (about 10 minutes of kneading).
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11
Coat a bowl with vegetable oil and place dough inside.
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12
Make sure to use a bowl bigger than the ball of dough since it will rise.
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13
Cover the bowl with plastic wrap and put in a warm place for about 45 minutes.
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14
It should have doubled in size.
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15
To rest for readiness, poke the dough with 2 fingers.
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16
If the impression remains, it is ready.
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17
This makes 2 crusts.
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18
I typically bake this for a total of about 20-25 minutes in a 375-degree oven.
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19
(Recipe from The North End Italian Cookbook, Marguerite DiMino Buonopane.)
