Inspired by Smitten Kitchen
- 3 cups flour
- 1.5 tsp kosher salt
- 1.5 tsp active dry yeast
- 1 cup water (plus 2-4 tbsp more)
- 2 tbsp olive oil
Stir dry ingredients in bowl. Add olive oil and water. Stir to combine. If the dough is too dry, add one tablespoon of water at a time. Mix until combined.
Transfer dough to floured surface. Knead dough in to a homogenous ball for a minimum of one minute to a maximum of enough time for many children to get dough all over their fingers.
Coat the ball of dough with olive oil. Place in bowl and cover with plastic wrap or damp towel. Let rise until double in size. For a longer rise time, place in refrigerator and remove 30 minutes prior to baking.
When ready to bake, roll dough out on floured surface. Top with wonderful toppings. Bake at 450 to 500 degrees Fahrenheit for 10 minutes (or however long it takes for the dough to be cooked).