Cooking Directions
Place a towel beneath the mixing stand to prevent wobbling. Mix the flour, water and table salt into the bowl of the mixer fitted with the dough hook on low speed until no patches of dry flour remain, 3-4 minutes, occasionally scraping the sides and bottom of the bowl. Turn off the mixer and let the dough rest for 30 minutes.
Sprinkle the yeast and sugar over the dough. Knead on low speed until fully combined, 1 to 2 minutes, occasionally scraping the sides and bottom of the bowl. Increase the mixer speed to high and knead until the dough is glossy, smooth, and pulls away from the sides of the bowl, 6 to 10 minutes.
Using your fingers, coat a large bowl with 1 tablespoon of the oil, rubbing the excess oil from your fingers onto the blade of a rubber spatula. Using the oiled spatula, transfer the dough to the bowl and pour 1 tablespoon of oil over the top. Flip the dough over once so it is well coated with oil. Cover tightly with plastic wrap. Let the dough rise at room temperature until large bubbles have formed, 2 to 2 1/2 hours.
One hour before baking, place a pizza stone on the oven rack and heat the oven to 450 degrees (to absorb some heat and not burn the bottom of the bread).
Coat a rimmed baking sheet with 2 tablespoons of oil. Use a rubber spatula to turn the dough out onto the baking sheet, along with any oil in the bowl. Using your fingertips, press the dough outward, toward the edges of the pan, taking care not to tear it. Let the dough rest in the pan until slightly bubbly, 5 to 10 minutes. Using a dinner fork, poke the surface of the dough 30 - 40 times and sprinkle with kosher salt and garlic salt. Bake for 10 minutes. Add rosemary and garlic to the top and then bake for another 10-20 minutes, rotating the baking sheet.
Using a metal spatula, transfer the pizza to a cutting board. Brush the dough lightly with the remaining 1 tablespoon of oil. Slice and serve.
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