Makes 28 skins
|1||teaspoon active dry yeast|
|1||cup very warm water (about 105 to 115 degrees)|
|3||cups flour, or more if necessary|
|1/2||tablespoon olive oil (for the bowl)|
2. Turn the dough out onto a lightly floured surface. Knead the dough for 5 minutes or until smooth and elastic. If the dough remains sticky, sprinkle it with a little flour.
3. Shape the dough into a ball. Oil a bowl and set the dough in the bowl. Turn it over so it is covered with oil. Cover the bowl with a kitchen towel. Set aside in a warm place to rise for 1 hour or until doubled in bulk.
4. Punch down the dough. Use as directed.