Ingredients
- 2 tsp of rapid-rising dry yeast
- 1 cup of warm water
- 2 tbsp of sugar
- 3 1/2 - 4 cups of flour
- 1 tbsp of Olive Oil Divine's Himalayan Pink Salt
- 1/4 + 2 tbsp Olive Oil Divine's Sevillano Extra Virgin Olive Oil
- Cornmeal, for dusting
Directions
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combing it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tbsp of water and add it to the mixture. Pour in the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold it over itself a few times. Form the dough into a round and place in an oiled bowl, turning to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 400 degrees Fahrenheit. Uncover the dough and dimple with your fingertips. Brush the surface with olive oil and then add any combination of toppings. Bake on the bottom rack for 15-20 minutes.
Topping Options
- 2 tbsp of Olive Oil Divine's Tuscan Herb Infused Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 20 Olive Oil Divine's Sun-Baked Oil Cured Olives, halved
- 1/4 cup of shredded Parmesan
- 1 tbsp of Olive Oil Divine's Himalayan Pink Salt
- Freshly ground black pepper
- 2 tbsp of fresh rosemary