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Serves/Makes: 2 12-inch rounds
- 2 packages dry yeast
- 1/2 cup (125 ml) warm water
- 8 cups (1900 ml) all-purpose flour
- 2 tbsp (30 ml) olive oil
- 4 tsp (20 ml) salt
- 2-1/2 cups (600 ml) warm water
- Olive oil
- Coarse kosher salt
- Dissolve the yeast in the 1/2 cup (125 ml) of water. Set aside until bubbly.
- Mix the flour, the 2 tbsp (30 ml) olive oil, and salt.
- Add the yeast mixture and remaining water.
- Either by machine or hand, knead the dough until smooth and elastic. Place in a large greased bowl.
- Cover and place in a warm place until doubled in bulk, about 1 to 2 hours.
- Preheat oven to 400 degrees (200 C.).
- Punch down the dough.
- Place on a large baking sheet and flatten to 1/2 inch.
- Make indentations in the dough with your thumb.
- Brush evenly with olive oil.
- Sprinkle with the kosher salt.
- Bake for 20 to 25 minutes or until golden brown.
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