• 1 cup warm water
• 2 ½ tsp yeast
• 1 tsp sugar
• 3 ½ cups flour
• 1 ½ tsp salt
• 1/4 cup olive oil
• 1 egg yoke
Mix, knead, let raise about 90 minutes. Use or refrigerate for up to 24 hours. Bake at 500 o for about 10-12 minutes.
January 16, 2009
Thin and Crispy Crust Pizza
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