I used a stand mixer to knead the dough but if you don't have one, I suggest you to knead the dough in a large bowl because the dough is extremely sticky and messy. For the topping, I added button mushrooms, pepperoni, onion, spinach, tomato, pepper jack cheese, green bell pepper, and sun dried tomatoes: basically I chopped and sprinkled on anything I found in the fridge.
Happy belated Mother's Day to you all beautiful moms out there!
- 3 1/2 cups bread flour. Sifted. (more for dusting)
- 1 1/2 cups warm water
- 2 1/2 teaspoons active dry yeast
- 2 1/2 tablespoons virgin olive oil
- 3 tablespoons fresh minced rosemary
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoon sugar
- 2 1/2 teaspoons salt
- In your electric mixer, activate yeast by diluting salt and sugar in warm water and sprinkle on yeast on top. Let sit for more than 5 minutes.
- Attach dough hook and sift in 3 1/2 cups of flour. Turn on electric mixer to medium speed.
- While mixing, drizzle in olive oil and add rosemary and garlic powder.
- Continue mixing until the dough is smooth and wet or around 10 minutes.
- Scoop out the dough in a large oiled bowl and let sit in a warm place for 1 hour.
Note: I do not own a pizza stone so I just use a baking pan to bake my pizza in
- In a large baking pan that's been generously sprinkled with cornmeal, transfer the dough and using your fingers gently spread the dough to shape.
- Cover the pizza with a moist towel and let sit for 20 minutes. In the meantime preheat oven to 420°F
- Remove the towel and add toppings of your choice and brush the edges with olive oil.
- Place pan in the heated oven and bake for 10-15 minutes or until the edge is golden brown. Broil on low for 1 minute (Be sure to keep an eye on the pizza!) and Enjoy!