Dissolve the yeast in the water. Let sit 10 minutes and stir in the oil. Mix in half the flour and the salt, until smooth. Then while kneading by hand or in a mixer on medium speed with a dough hook attachment, start adding the remaining flour. You may not need it all. As soon as the dough pulls away from the sides of the bowl and is no longer sticky, stop adding flour. Knead until the dough is smooth and elastic, about 15 minutes.
Put the dough in an oiled bowl and let it rise for 1 to 2 hours, or until it is doubled in size.
© 2002 Jeremiah Tower. All rights reserved.