Note:
You can make this in advance and refrigerate for a few hours before baking.
INGREDIENTS – DOUGH:
- 1.5 cups plus 2 Tablespoons of warm water
- 13 oz. by weight
- 105 to 115 degrees Fahrenheit
- 3 Tablespoons Oil
- 1 Tablespoon Sugar
- was 3 T on original recipe
- 1.5 teaspoons Salt
- 2 Tablespoons Yeast
- 4 Cups flour
- 480 grams by weight
- I used 1/2 G.P. and half Bread Flour
- 2 teaspoons oregano
- 2 teaspoons powdered garlic
- 1 teaspoon dried thyme
- 1 teaspoon dried basil.
- Could substitute 2 Tablespoons Italian Seasoning for the oregano, garlic, thyme, and basil.
INGREDIENTS – TOPPING
- 1/4 cup olive oil
- 1 Tablespoon Italian Seasoning or fresh basil
- 1/4 cup shredded Parmesan cheese
- 1 1/2 cup shredded mozzarella cheese
INSTRUCTIONS:
- Stir together all ingredients except flour in a mixer with a mixing paddle on low speed.
- Add 2 cups of flour, 1/3 cup at a time.
- Replace the mixing paddle with a dough hook.
- Increase the speed slightly.
- Add the remaining flour, 1/3 cup at a time.
- If the dough looks sticky and does not clean the sides of the mixing bowl, slowly add up to another 1/3 cup of flour until it does. (40g)
- Continue to kneed with the dough hook for 5 minutes.
- Let the dough rest for 5 minutes
- Roll into an oiled jellyroll pan
- Top with olive oil
- Punch dents about halfway through in top with knuckles or fingertips.
- Prick the dough all the way through, every inch, with a fork.
- Top with shredded Parmesan and Mozzarella cheeses
- Add remaining Italian seasoning
- Let rise 15 minutes
- Bake at 350 degrees 18-20 minutes (turning the pan 180 degrees at the 10 minute mark) until the bread browns.
- Cut with a pizza cutter while the cheese is still warm or it will crack and fall off.
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