Preparation:
Dissolve yeast and sugar in warm water in a bowl; let stand 5 minutes. Place 2 cups flour, salt, and Italian seasoning in a large bowl. Add yeast mixture and 1 tablespoon oil, stirring to form a soft dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 oF), free from drafts, 45 minutes or until doubled in bulk.
Preheat oven to 500 oF.
Punch dough down. Pat dough into an 8 x 10 inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Using the handle of a wooden spoon or your fingertips, make indentations in top of dough. Gently brush dough with 1 teaspoon oil, and sprinkle with cheese.
Bake at 500 oF for 14 minutes or until lightly browned. Cut into squares, and serve warm. |
