1. In medium size bowl, dissolve the yeast and sugar in 3/4 C warm water (110 degrees). Set aside for 15 minutes untl very foamy. 2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 2 hours. 3. Put sponge in bowl of Kitchenaid mixer, add remaining 1/2 C warm water, 2 Tbl. olive oil, 1/2 teaspoons regular salt, parmesan cheese and rosemary. Add remaining flour. Mix on speed 2 of mixer for 7 minutes. 4. Oil a large bowl. Place the dough in the bowl, covered loosely with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. 5. Sprinkle a half sheet pan with cornmeal. Roll out dough on lightly floured surface until about 1 inch thick. Place on sheet pan. Press out dough until about 3/4 inch thick. Cover with oiled plastic wrap and let rise about 30 minute Use the tips of your fingers to make dimples in the dough. Pour remaining 4 Tbl. olive oil evenly over dough. Sprinkle kosher salt and pepper over dough. 6. Bake in a preheated 475 degree oven for 20 minute or until golden brown,. ---------------------------------------------------------------------------
Nutrition
Ingredients
