- 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
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.
Preheat oven to 375 degrees F.
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.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.