Ingredients
- ☐ 6½ cups flour, AP
- ☐ 2 tsp Salt fine
- ☐ 1½ cup water
- ☐ 2¼ tsp yeast
- ☐ 2 tbl olive oil
- ☐ 1 cup warm water
- ☐ splash of honey or 1 tsp sugar
- ☐ 4 tbl parmesan cheese, grated
- ☐ 8 cloves garlic sliced thin
- ☐ red onion !/4 sliced thin
- ☐ 1 bunch sage fresh leaves, torn in half
- ☐ flake salt11/2 tbl
- ☐ 3 tbl olive oil
- ☐ 1 cup cherry tomatoes halved
- ☐ 3 oz basil chopped
- ☐ 1½ sheet pan
Steps
- take 1 cup warm water and dump yeast and dash of honey(or 1 tsp sugar). when you see it start to bubble (we call it Bloom) add to flour with salt and the 1/2 cup water and olive oil mix for 8 min with dough hook. oil a large bowl with a couple of tbl of olive oil. put dough into large bowl. and turn until it forms a ball, and cover with a light towel and set in warm place for 2 1 to 1/2 hours. it will have doubled in size. take your hand with fingers extended and poke dough couple of times . cover and let rise another hour, oil a sheet pan with a couple of tbl olive oil. dump dough onto sheet pan and spread. don’t force it . if it doesn’t want to move any
- more let it rest for 5 or 10 min and then with fingers poking in dough and pushing gentle to sides and corners. let rest for 30.min it will rise a third time . poke it again and spread red onion put tomato halves into holes .spread sage and basil and parmesan . drizzle 3 tbl of olive oil over it in preheated oven 450 degree for 10 min. pull and sprinkle garlic slices. put back
- in oven for 10 to 12 min. lift corner to see if it is lightly crusted. if yes pull from sheet pan.