Cooking Instructions
- 1
Add 1/2 cup warm water to a large mixing bowl. Add in 1 teaspoon of sugar, and 1 teaspoon of yeast. Cover and let it sit for 5 minutes.
- 2
Add the remaining water, olive oil, and salt. Whisk, and fold in 1/2 cup of flour. Stir with a spatula until combined.
- 3
Add the remaining flour and mix until the dough no longer sticks to the side of the bowl.
- 4
Turn the dough out onto a floured surface. Knead for 15 minutes. Lightly press a finger into the dough. If it springs back slowly, the dough is ready.
- 5
Add 1 teaspoon of olive oil to an empty mixing bowl. Place the ball of dough in the bowl, turning to coat all sides.
- 6
Wrap the bowl in aluminum foil, and let it rise for 1-2 hours until doubled in size.
- 7
Punch down the dough. Heavily grease a 9x13 inch baking pan with 2 tablespoons of olive oil.
- 8
Spread the dough into the greased pan. Cover tightly with aluminum foil, and let it rise in the fridge for 12-24 hours.
- 9
Remove the dough from the fridge and let it sit at room temperature for an hour.
- 10
Prepare the toppings. Chop fresh herbs (if using).
- 11
Grease your hands with olive oil, and pour 1-2 tablespoons of olive oil over the surface of the dough. Use your oiled hands to dimple the dough. Sprinkle the fresh or dried herbs over the top. Add the course sea salt, and cracked black pepper.
- 12
Preheat the oven at 232 degrees celsius for 10-15 minutes. Bake the dough for 20-23 minutes.
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