Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
- Pour warm water (take temperature - should be 110°-115° F) into mixing bowl along with sugar and stir for a few seconds to dissolve. Add yeast on top of water and stir again just to combine (about 30 seconds). Let sit for 10-15 minutes until the yeast is foamy.
- Slowly, add flour, olive oil, salt, garlic powder, oregano, and rosemary to the bowl. Beat on low speed until combined. Then, increase speed to medium-low and mix for about 5 minutes. Dough will be sticky. If the dough isn't coming together, add a little more flour (1 Tbsp at a time) until it does.
- Grease a mixing bowl with olive oil. With floured hands, form dough into ball and place in greased bowl, rotating to cover dough in olive oil. Cover with plastic wrap and place in a warm location to rise for 1 hour (until doubled in size).
- Turn dough onto floured surface and cut into quarters. Pour a thin coating of olive oil into four 8-inch cake pans (or do not cut dough and use a baker's half sheet lined with a thin coat of olive oil). Transfer dough to pan(s), cover with towel or plastic wrap, and let rise for another hour or until dough looks puffy.
ASSEMBLY
- Preheat oven to 450° F.
- Use your fingers or the end of a wooden spoon to poke deep dimples all over the surface of the dough. Generously, drizzle olive oil all over the top of the dough. Then, sprinkle sea salt and a little more dried rosemary.
- Slice cherry tomatoes and place over top of dough (optional). Finally, sprinkle as much Parmesan cheese as you’d like on top (optional) along with any other toppings.
- BAKE: Bake for 20-25 minutes, or until dough is turning golden brown. Remove from oven and let cool slightly before serving. Enjoy!
Notes
TOTAL TIME: Total time includes proofing.
