Recipe Details

Servings: 8 Slices

Total Time: 2.5 hours (including rising)

Prep Time: 20 minutes

Cook Time: 20-30 minutes

Ingredients

2 1/2 cups All-purpose flour

1 cup warm water

1 packet (2 1/4 tsp) active dry yeast

2 Tbsp. olive oil (plus more for drizzling)

1 tsp. sugar

1 tsp. Italian seasoning

1 Tbsp. fresh rosemary (chopped)

Salt, to taste

Parmesan wedge (grated)

1 Tbsp. Balsamic vinegar

Directions

STEP 1: Whisk together the flour, yeast, and salt. Add water and stir together (with your hands or a spatula). Add 2 Tbsp. olive oil and a pinch of salt.

STEP 2: Cover and place in the refrigerator. Let rise for 1 - 1.5 hours or until the dough has doubled in size.

STEP 3: Brush a large, oven-safe pan generously with olive oil. Transfer the dough to the pan and use your fingers to gently stretch and press the dough to fill the pan evenly. Allow the dough to relax and repeat the process, pressing the dough to the edges again until it covers the entire pan.

STEP 4: Cover the dough and set aside for 45 minutes to let rise (again), until the dough has doubled again in size.

TIP: Using time estimates are useful here, but it's more important to rely on your dough's size and how much it's risen.

STEP 5: Drizzle 2 Tbsp. olive oil on the dough. Cover your hands with additional olive oil and use your fingers to dimple the dough, pushing all the way to the pan to create pockets across the surface of the dough.

TIP: Greasing your hands with oil is extremely useful when dealing with sticky dough!

STEP 6: Sprinkle flakey salt and add chopped rosemary, and Italian seasoning evenly on top. Bake for 20-30 minutes or until golden brown.

Optional: Drizzle lightly with more olive oil and Balsamic vinegar. Sprinkle parmesan and salt on top.