Source: dLife

Delicious Italian appetizer, best served fresh from the oven.

Servings

0.75 cup water
2 tbsp water
2 tbsp olive oil
2.25 cup enriched bread flour
1 tsp salt
1 package baker's yeast , rapid-rise
1 tbsp enriched bread flour
1 olive oil cooking spray
1 tbsp cornmeal
2 tsp fresh rosemary , chopped
1.5 tbsp minced garlic

1 Heat the water and oil in a pan.
2 Mix together 1 cup of the bread flour with the salt and yeast.
3 Use an electric mixer to gradually mix in the heated water with the flour mixture.
4 Continue beating with mixer on medium speed for 2 minutes then add 3/4 cup more of the bread flour, beat another 2 minutes on medium.
5 Stir in the remaining flour until you have a soft dough.
6 Spread 1 tablespoon flour out to create a floured work surface and knead out the dough on the surface for about 10 minutes or until smooth.
7 Allow the dough to sit for 10 minutes.
8 Use a 14-inch round pizza pan, coat with the cooking spray and sprinkle with cornmeal.
9 Knead the dough 4 or 5 more times and roll into a 14-inch circle. Place dough in the pizza pan.
10 Use a wooden spoon handle to poke holes in the dough. Allow the dough to rise for 30 minutes, covered, in a warm place.
11 After dough has risen coat top with cooking spray and sprinkle on the rosemary and garlic.
12 Bake for 25 to 30 minutes at 375 degrees F. Cut and serve!