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2 1/2 cups flour

1 envelope rapid rise yeast

3/4 teaspoon salt

1 cup warm water (about body temperature)

2 tablespoons olive oil


Pre-heat oven 450 F. Place rack in bottom third of oven.

Combine the flour and yeast and stir. Add the salt and stir again. You're trying to avoid the salt and yeast having direct contact as salt can kill the yeast.

Stir in the water and oil until a rough dough has formed.

Knead for five to six minutes. Use the heel of your hand and turn the dough.

Add some more flour if the dough is too sticky. You want it damp and smooth but not tacky.

Put it back in the bowl and cover. Let it sit for 10 to 20 minutes.

Lightly oil a baking sheet.

Spread the dough on to the baking sheet. This dough can be spread thinner or kept thicker, whatever you prefer.

Top your pizza and bake on lower rack for about 12 to 15 or until crust is crispy and golden on the bottom.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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