2 tsp rapid-rising dry yeast
1 cup warm water
2 Tbsp sugar
3 1/2-4 cups flour
1 Tbsp Sutter Buttes Himalayan Sea Salt
1/4 + 2 Tbsp Sutter Buttes Arbequina extra-virgin olive oil or Sutter Buttes Rosemary Olive Oil
Cornmeal, for dusting
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combing it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 Tbsp of water and add it to the mixture. Pour in the olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise in a warm place until doubled in size, about 45 minutes.
Preheat the oven to 400°. Uncover the dough and dimple with your fingertips. Brush the surface with olive oil and then add any combination of toppings. Bake on the bottom rack for 15-20 min.
• 2 Tbsp Sutter Buttes Garlic or Tuscan Herb extra-virgin olive oil
• 2 garlic cloves, minced
• 20 Sutter Buttes Black Salt Cured Olives, halved
• 1/4 cups shredded Parmesan
• 1 Tbsp Sutter Buttes Hot Rocks Sea Salt
• Freshly ground black pepper
• 2 Tbsp fresh rosemary