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Prep Time: 30 minutes
Baking Time: 20 minutes
Servings: 8
8 g (1 envelope) active dry yeast
375 mL (1 1/2 cups) warm water, divided
15 mL (1 tbsp) sugar
750 mL (3 cups) All-purpose flour
5 mL (1 tsp) Windsor Coarse Kosher Salt®
15 mL (1 tbsp) butter, softened
45 mL (3 tbsp) olive oil
Fresh or dried rosemary (optional)
Preparation
Dissolve yeast in 125 mL (1/2 cup) warm
water and sugar. Leave until frothy, about 5 minutes. Combine
flour and 5 mL (1 tsp) kosher salt. Add yeast liquid to flour
with remaining 250 mL (1 cup) warm water and butter, mixing to
combine.
Turn dough out onto a lightly floured surface and knead 5 to 10
minutes, adding additional flour if necessary, until dough is
smooth and shiny. Return to bowl and cover with a cloth. Set aside
at room temperature until dough doubles in bulk, about 45 minutes.
Preheat oven to 400°F (200°C).
Once dough has risen, punch down and knead briefly on a floured
surface. Roll into a round about 35 cm (14"); transfer to
a lightly oiled pizza pan or baking sheet. Let rest for 10 minutes.
Press fingers into dough to give a dimpled effect, and brush with
oil. Sprinkle liberally with kosher salt. If desired, add rosemary.
Bake for 18 to 20 minutes, or until golden.
*Preparation time does not include proofing time (time need for
dough to rise)
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