1/2 Active Dry Yeast
1/2 Sugar
3/4 Water
2 3/4 Flour
1/2 Table Salt
4 Extra Virgin Olive Oil
2 Fresh Herbs
1/2 Kosher Salt
Coarse Salt


Sprinkle yeast and sugar into 1/2 cup of the water – do not stir.
Let stand 10 minutes or until the surface becomes bubbly.
In large bowl, combine flour and table salt.
Make a well in the center of the flour and pour in yeast mixture and 1 tablespoon olive oil.
Stir with wooden spoon or electric mixer, and slowly add remaining 1/4 cup water – dough will be soft and slightly sticky.
Turn dough onto lightly floured surface. Knead for 10 minutes, adding small spoonfuls of flour if necessary.,
If you are using a stand mixer, you may continue using the dough hook setting rather than turning out on the board as mentioned in step 6.
When dough is smooth and elastic, place in bowl and cover with plastic wrap or damp cloth.
Let rise in a warm place- about 80-85 degrees – until doubled in bulk, for 1 hour.
Turn onto lightly floured surface. Knead gently several times.
Flatten into 10-inch circle. Place on an oiled baking stone, pizza pan or heavy cookie sheet (I use a large cast iron skillet. Press indentations into the surface of the dough with fingers to make dimples. Loosely cover and let rise about 15 minutes, or until doubled in size. Preheat oven to 425°F.,
In a blender or mortar and pestle, combine remaining 3 Tbsp olive oil and herbs until leaves are broken up and oil is fragrant.
Pour over dough. Rub gently into surface. Sprinkle with kosher salt.
Bake 15 minutes, reduce heat to 400°F.
Bake 5 minutes more, or until golden brown.
Let cool and cut into wedges.