Warm bread topped with oil, meats, vegetables, and cheese can be found all over southern Italy, particularly in bakery shops. This popular snack is probably the origin of what we now call “Sicilian” pizza.

1. Dissolve yeast in warm water. In a large bowl, or in the bowl of a mixer with a dough hook, combine flour and salt. Add yeast mixture and ½ cup oil to flour. Stir by hand or with mixer on low until combined.

2. Knead dough for 5 minutes in a mixer with dough hook on medium-low speed. To knead by hand, place dough on a well-floured surface. Work dough back and forth with the heels of your hands until dough is slightly shiny and elastic.

3. Place dough on a nonstick surface or in a large bowl. Oil well with remaining olive oil. Cover and let rise for 2 hours. Punch dough down and divide in half. Press dough halves into two well-oiled 11″ × 16″ pans. Let rise an additional 30 minutes. Follow recipe instructions for topping and baking.