How to make it

  • The Prep time includes rising time.
  • Let yeast come to room temperature.
  • You will want a soft dough, so start with 2-1/2 cups of flour first.
  • If you think you need more flour, add a little at a time. Dough should not be sticky wet.
  • In bowl, add yeast and warm water - let sit for five minutes for allowing blooming of yeast.
  • While yeast is blooming, mince up rosemary and garlic.
  • Add 2 cups of flour, salt, olive oil to yeast mixture and start mixer slowly at first.
  • Then add the extra 1/2 cup flour mixed with the garlic and rosemary and let come together.
  • You may need to scrape down the sides of your bowl.
  • Once together, turn mix master to medium high and let it rip for at least 5 minutes - this is kneading the dough.
  • If doing this by hand, need for 6 or 7 minutes.
  • Let dough rest for 2 minutes.
  • Round into a ball and plop into greased bowl, making sure top of dough ball is greased too - olive oil is perfect to use.
  • Cover with clean dish towel and place in warm spot in your kitchen to rise.
  • Takes about an hour to double in size. I usually place bowl into oven which is turned off.
  • Flip onto a cookie sheet with edge - pat out into flat shape, allow to rise again if you want for 15 minutes and then add your toppings.
  • Bake for 15-20 minutes in a preheated oven at 400 degrees.
  • ***If you should wish to make a flat bread - simply drizzle a little olive oil and sprinkle some kosher or sea salt and throw alone into the oven and bake accordingly.
  • Crust is crispy yet chewy inside.
  • My Fave Topping choices include: ricotta, goat cheese, bell peppers, sliced grape tomatoes, semi-cooked and sliced sausage, sliced thin onions, additional garlic, parmesan cheese, etc.

Reviews & Comments 1

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    " It was excellent "
    fizzle3nat ate it and said...
    This would be awesome for a white pizza with roasted garlic, spinach, fontina, and chicken. Mmmmm...thanks for a great recipe! Natalie
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