5-6 c. unsifted flour
1 tbsp. sugar
2 tsp. salt
1 pkg. active dry yeast
2 c. warm tap water

In a large bowl, thoroughly mix 2 cups flour, sugar, salt and dry yeast. Gradually add tap water to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough.

Turn out onto a lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down, turn out onto lightly floured board, cover and let rest 30 minutes.

Divide dough into 6 equal pieces, shape each into a ball. Roll each ball into 8" circle and place on lightly floured baking sheet. Slide the circle directly onto a preheated iron skillet placed on the lowest rack of a very hot, 450 degree, oven. Bake about 5 minutes or until done (top will not be browned). Lightly brown tops by placing under broiler 3" from heat source for about 1 minute or until brown.