• Yield : 1 full 16 by 18-inch sheet
  • Cook Time : 35m
  • Ready In : 35m
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  • 2 cups water
  • 1 1/2 ounces salt
  • 1 ounce yeast
  • 3 1/2 cups flour
  • 1 ounce cooking oil
  • Toppings: rosemary, fresh tomato and basil, tomato sauce and cheese


Step 1

Dissolve the yeast in warm water. Add to the other ingredients and mix well. Put in a lightly oiled bowl and loosely cover with plastic wrap. Set aside and let rest for about 45 minutes.

Step 2

Preheat oven to 375 degrees F.

Step 3

Remove dough from the bowl and roll out on a lightly floured surface. Spread into a 16 by 18-inch sheet pan and dock all over with the tines of a fork. Spread toppings. Bake for 25 to 35 minutes or until the bottom is nicely browned and the toppings have cooked.

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