1/4 ounce pkg of yeast . . . . PS . . . 1 pkg or envelope of yeast = 2 1/4 tsp of yeast. I use 2 1/2 because we are at high altitude
1 tsp salt
1 tbsp sugar
2/3 cup water, warm
1/4 cup of canola oil
2 cups all purpose flour
Place yeast, water, salt & sugar in the bowl. Pulse for about 10-15 seconds. Add the oil and flour, 1 cup at a time and continue to pulse until the dough is smooth and rounds into a ball. Transfer to a greased bowl and allow to raise for about 1 hour.
** Because we live at altitude, I punch this down and let it rise again (if time allows), for about 45 minutes.
We use this dough for pizza, calzones and all things Italian . . . . it makes a great breadstick, too!