Ingredients:
2 cups of unbleached all purpose flour 
1 packet of Fleischmann’s active yeast
1 cup of warm water
1 tbsp of extra virgin olive oil
½ cup milk
1 tsp salt
2 cups of grape or cherry tomatoes
1 cup of pitted black olives
basil leaves, salt, pepper, oregano,
Empty yeast packet into a cup of warm water. Stir yeast powder and let it dissolve into water. Pour flour into a 12” diameter bowl. Make well. Pour yeast water into well. Add salt and tbsp of olive oil and mix with wooden spoon or clean hands. Add ½ cup of milk. If necessary add additional cup of warm water.
Mix until ingredients are amalgamated are worked into a doughy mass. Dough should be moist and somewhat runny. Let it rise in bowl with a cover on it for 1 ½ hours.
Rinse and cut grape tomatoes into halves. Cut black olives into halves or quarters.
Preheat oven at 425 ° F. Gently grease a large rectangular baking sheet with extra virgin olive oil (18” – 25” in length, 10” – 14” in width). Uncover bowl, punch it down. Dough should be moist to wet and very light. Stretch dough onto baking sheet. Stretch with hands and fingers. Allow dough to tear. Repair tears with fingers. You may not be able to stretch dough onto outer contours of sheet at first. Don’t worry. Allow dough to continue to rise on sheet as oven warms. You will be able to stretch it to the corners of the sheet as dough rises on sheet. Massage dough with fingers, all the while getting it to stretch.
Top with tomatoes and olives over pizza dough. Gently douse it with olive oil. Place two fingers over spout to stop heavy outflow of oil. Add salt, pepper, oregano and basil leaves. If desired one chopped clove of garlic may be added.
Bake in oven for about 20-25 minutes. Color should be light to medium gold.
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