Ingredients:

  • 1.5 cups warm water (100°F–110°F)
  • 2.25 tsp active dry yeast
  • 1 tsp granulated sugar
  • 3.75 cups all-purpose flour
  • 2 tbsp extra virgin olive oil
  • 2 tsp fine sea salt
  • 1 tbsp cornmeal

Instructions:

  1. Combine warm water, sugar, and yeast in a small bowl. Note: Wait 5 minutes until the mixture is foamy and smells like bread.
  2. Pour the yeast mixture into a large bowl and add the olive oil.
  3. Stir in the sea salt and 1 cup of all purpose flour.
  4. Gradually add the remaining 2.75 cups of flour. Note: Stop when the dough pulls away from the sides of the bowl.
  5. Turn the dough onto a floured surface and knead for 8 minutes. Note: Knead until the surface is smooth, elastic, and bounces back when poked.
  6. Lightly grease a clean bowl with olive oil and place the dough inside.
  7. Cover with a damp cloth and let rise in a warm spot for 1 hour 30 mins. Note: Wait until it has doubled in size and looks airy.
  8. Punch the dough down gently to release large air bubbles.
  9. Divide the dough into two equal portions and shape them into rounds.
  10. Dust your pan with cornmeal before stretching the dough over it. Note: Aim for an even thickness to ensure uniform baking.