"This recipe always gets me a house full of people so use at your own risk. I have found a few tricks if you are just starting. I usually split the water into two parts before adding to the mix. The first is to add the sugar and yeast to make sure that the yeast is working, only because not all brands react the same way. The second portion is to dissolve the salt to even out its dispersion. Sometimes it wouldn’t mix well for me and this made all the difference. I usually have to add a bit more liquid to get the dough to come together, maybe it is the humidity, the brand of flour, or just my measuring by volume. I also change the water to oil ratio a bit adding more oil if I want a thinner, crisper crust.

Hope you enjoy as much as I do."