2-3 cups flour
2 teaspoons salt
1 1/4 cups warm water
2 tablespoons olive oil
1 package dry yeast (or packaged yeast)

Combine warm water, yeast, salt, and oil together.

Add flour gradually until of right consistency. Knead until smooth.

Place in greased bowl, turning to grease top.

Cover with damp cloth and let rise about 3 hours.

Bake pizza at 425 15-20 minutes until crisp.

Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication.... Photo: Mary Melfi.

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