1 Package of active yeast
10/12 Oz Warm water
1 tsp. Sugar
2.2 Lb. Flour
2 Tsp. salt
1 Tbsp. olive oil
Pour ½ of the water with the dry yeast into a bowl, add 1Tsp. sugar and wait until rises, I will double the volume and become foamy.
Into another bowl mix flour and salt, and add olive oil and the remaining water. Start kneading adding bit by bit the yeast. Add more water or flour as needed, to obtain soft homogeneous dough.
Extend a bit of oil into a bowl and transfer the dough; cover with a cloth and leave it to rest for 2 hours in a warm space, so the dough will double in size.
At this point you will handle the dough with flour to avoid sticking into your hands all the time.
Preheat oven to 475 degrees F.
Take the dough out of the bowl and spread flour on top then cut in 10 pieces to form a little ball with your hands. Leave them to rest on a tray with flour, covered with cloth for 30 minutes on a warm place covered with a cloth. Prepare the surface of the baking tray with flour and extend each piece of dough with a pin roller on a flat surface with flower and arrange them on the prepared tray; cover them again for about 10 minutes, they will rise. Bake them for about 6 to 8 minutes depending on how you like them. Carefully remove the tray from the oven and save them on a container with lid to avoid them getting too dry. Enjoy Them.