1 cup warm water

¼ teaspoon granulated sugar

1 teaspoon active dry yeast

1 teaspoon olive oil

1 cup unbleached all-purpose flour

Optional: ½ teaspoon sea salt

• Mix the water, sugar, and yeast together in a small bowl and set aside for 5 to 10 minutes to allow the yeast to proof.

• Once the yeast is bubbling, add to it the olive oil, flour, and sea salt. Stir together with a fork, working the dough until it pulls away from the side of the bowl. It's important that the dough be worked enough to form a ball in the bowl; however, it will still be very sticky.

• Turn the dough out onto a lightly floured surface and, using a knife or pastry cutter, divide it into 4 sections. Next, oil your hands by rubbing ¼ teaspoon of olive oil over your palms. (The Nutritional Analysis for this recipe was done assuming you'd oil your hands more than once. Odds are that you won't have to do that, so the actual fat content will be somewhat less than given.) Shape each of the 4 dough sections into a ball, then 1 by 1, flatten each ball until it forms a “crust” about 6″ in diameter. Place each crust on a jelly roll baking sheet treated with nonstick spray. At that size, you should be able to arrange all 4 crusts onto 1 sheet. Using the tongs of a fork, prick each crust a few times. (This prevents them from rising too high during baking and creating pita-style bread instead.)

It Only Takes a Tad

A pinch of sugar is a wonderful flavor enhancer and helps cut the acidity in cooked tomato sauces and soups.