Couldn't be easier; proof the yeast, then toss everything in the food processor and pulse a few times until dough starts to form a ball. I had to add a few tablespoons of water.
After letting it rise for about 1-1/2 hours, I rolled it onto a somewhat oblong size, put it on a baking sheet, used my fingertips to create dimples, then brushed on some olive oil, sprinkled with sea salt and shredded Parmagiana Reggiano cheese and baked for 8-10 minutes.
It was devoured quickly !
2 users found this review helpful
Feb. 19, 2012