• In a small bowl mix the yeast, olive oil and lukewarm water. Set aside for a few minutes. In the meantime...In a mixing bowl, mix together the remaining dry ingredients. (flour and salt)
• The make a well in the center then pour the wet mixture into the well and begin to mix it all together using your hands. This will take about 3 minutes or so, once it is well combines, then set aside for 15 minutes to rest. This gives the dough time for the flour to absorb more of the moisture.

Kneading the dough

• You will need to flour your hands and the surface on the counter where you are going to knead the dough by hand by folding the dough in half toward you and pressing down, rotate and continue doing this over until it comes together in a smooth mass this should take 3-5 minutes.
• Divide the dough into 2 portions, form into balls, wrap them in plastic wrap and refrigerated for at least overnight or up to 48 hours before using. This step is called proofing and it gives the dough time for the fermentation to happen. Giving the curst a chewy structure and flavor.
• Take the dough out of the refrigerator ahead of time. Remove from the plastic wrap and place in a greased bowl, cover with a clean kitchen towel, let rest in a warm place, about 30-60 minutes. Cold dough is very hard to roll out. Once ready punch dough down and roll out on a floured surface