Preparation:
Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes.
Heat oven to 400F. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm.
*If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed.
High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter. |
