For the dough
4 to 4 1/2 cups King Arthur unbleached all purpose flour
2 teaspoons fine sea salt
1 package pizza crust yeast
1 3/4 cups warm water (115°F)
1 tablespoon Filippo Berio extra virgin olive oil
Toppings May Include
Anchovies in olive oil
Any chopped or julienned sautéed or grilled vegetables
Any mix of herbs
Shredded cheese of your choice
Salt and pepper to taste
Preheat the oven to 400°F.
Combine 4 cups of flour, salt and yeast in a large bowl or food processor. Add the water and olive oil through the feed tube and process until a ball of dough forms. If more flour is needed, add it a little at a time until the dough comes away from the sides of the bowl.
On a floured board, knead the dough a couple of times and roll it into a log; cut it into 12 slices. Flatten each round with your palms or a rolling pin. Brush each with olive oil and top with the mix of ingredients that you prefer. Place them on a parchment-lined baking sheet.
Bake for 20 to 25 minutes, until nicely browned.
This recipe is featured on show 2222 – Antipasto Favorites / Antipasti Favorite.
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