1 packet rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
1 tablespoon italian seasoning
Proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand until foam appears. Add the flour and italian seasoning to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, mix until the dough is smooth and elastic, about 10 minutes, adding flour as needed.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.
Coat a square pan with a little olive oil. Turn the dough out into the pan and flatten. Bake at 400 degrees for 15-20 minutes or until golden brown.