- 3 cups all-purpose flour
- 1 (.25 ounce) package active dry yeast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon white sugar
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 tsp Italian seasoning
Directions:
- Combine flour, salt, and Italian seasoning in a large bowl. Activate the yeast in the warm water combined with sugar. Mix in oil and warm water with the yeast and sugar. Spread out on a large pizza pan. Top as desired.
- Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes.
Toppings (favourites from Frano and Cristina's in Rome):
neopolitan
- tomato sauce (we used a leftover ratatouille with peppers and spices)
- buffalo mozzarella
- fresh tomatoes, sliced
- mushrooms, sliced
- Italian seasoning
- basil (add this toward the end of the baking process or it will get too crispy)
- salt
- boiled potatoes, sliced
- fresh rosemary
- pepper
- salt
