Dissolve 2 t. yeast in 1 c + 2T warm water.
Add 3c flour and 1.5t. salt.
Knead 8 minutes
Place in oiled bowl, covered for 60 minutes.
Divide dough into 8-12 pieces.
Roll each piece into a flat circle.
Fill half with toppings* of your choice.
Fold empty half over filled half.
Seal edges with a fork or fingers.
Bake 15 minutes (or until golden) at 425.
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