- 1 package active dry yeast or 1/4-ounce compressed yeast
- 2 1/2 to 3 cups unbleached all-purpose flour
- 2 tablespoons olive oil, plus more for greasing bowl
- 1/2 teaspoon salt
- 1/2 teaspoon Creole seasoning
- In a large bowl combine yeast and 1 1/2 cups flour with 1 cup lukewarm water, stirring to mix well. Stir in oil, salt, Creole seasoning and just enough of remaining flour, a handful at a time, until dough holds its shape. Turn out dough onto a lightly-floured work surface and knead until dough is smooth and elastic, about 5 minutes. Add a little more flour if dough becomes too sticky.
- Lightly oil a 2-quart bowl. Transfer dough to bowl and cover with plastic wrap. Let dough rise until doubled, about 1 hour. Turn out dough onto lightly-floured work surface, push gently to squeeze out air bubbles, and divide into 2 or 4 pieces. Roll dough pieces into balls, cover with a damp towel and let rest 15 to 20 minutes before using.