from kid chef Bakes by Lisa Huff
1 cup warm water
2 tablespoons sugar
1 (¼ ounce) envelope active dry yeast
3 ½-4 cups all purpose flour
¼ cup +2-3 tablespoons olive oil
1 teaspoon salt
for the topping:
2 tablespoons olive oil
¼ cup parmesan
Prepare the yeast : In the bowl of a stand mixer with a hook attachment, stir together the warm water, sugar and yeast. Let it sit for 5 minutes
Combine 3 cups of flour, ¼ cup olive oil, and 1 teaspoon salt in a bowl. Add to the yeast mixture and turn the mixer on low. Add more flour as needed until a ball of dough forms in the bowl. Raise speed to medium and knead for 4-6 minutes, until the dough is smooth and elastic.
Grease a large bowl with 1 tablespoon of olive oil, add the dough, turn to coat, cover with plastic wrap and leave in a warm spot to rise for 1 hour, or until the dough has doubled in size.
Grease a baking sheet with 1-2 tablespoons of olive oil.
Transfer the dough to the baking sheet and spread the dough into a long oblong shape about ½ inch thick. Cover and let rise 15-20 minutes
Move oven rack to the lowest level. Preheat oven to 400°
Remove the plastic from the dough and gently press dimples into the top of the dough with your fingers. Brush with olive oil and sprinkle with cheese, salt, pepper and herbs.
Bake 15-20 minutes until golden brown