Instructions: In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon, briskly stir in 4 1/2 cups flour to make a soft dough.

Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding enough of the remaining flour to make dough smooth and elastic. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap; let rise in a warm, draft-free spot for about 45 minutes, or until double in bulk. Punch down dough.

Transfer dough to lightly floured surface; flatten into rough circle. With knife. cut into 8 wedges; gently stretch or roll out into 1/4 inch thick irregular triangle. Place on rimless baking sheets; cover and let rest for 15 minutes.

Mix ingredients for topping. Put onto bread. Bake at 450 degrees F on lowest oven rack for
10 minutes or until golden.

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