Method

• Pour water into a 4 quart bowl and mix in yeast until partially dissolved. (Do not bloom the yeast, as organic yeast does not need to be bloomed). 

• Add flour then salt and mix until everything is incorporated.

• If needed, add more water in small amounts, mixing in between. This dough should be wet and a bit loose.

• Cover the dough with plastic wrap or a clean towel to keep dough moist -- let rest for 30 minutes.​​

• Oil bottom of 9 inch cake pan with olive oil

• Turn out dough into cake pan . Spread to the sides of oiled cake pan. 

• Cover with a clean towel, and place in a warm area for 2 hours.

• Drizzle the top with olive oil and dimple the dough but using your finger tips to poke on top of dough.

• Top with Kosher Salt, rosemary, zucchini, tomatoes or your favorite topping

• Bake at 425 for 30 minutes, or until the internal temperature is 190 degrees.  (A food thermometer is a great tool to have for bread, but not necessary)​

• Let stand for 10 minutes after taking it out of the oven. 

• Remove from pan and continue cooling on a cooling rack.

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