1/4 cup loosely packed fresh yeast or 1 pkg.dry yeast
2 1/2 cups warm water (about 105 degrees)
2 Tbsp. extra virgin olive oil
5 1/2 cups all-purpose flour
2 Tbsp. + 1 1/2 tsp. kosher salt
1/2 cup extra virgin olive oil
1/4 cup cornmeal
Toppings of choice i.e. fresh herbs, olives, tomatoes
1/2 cup Parmesan cheese, grated
In a stand mixer combine the yeast and warm water. Set aside for ten minutes. Add the remaining ingredients and with the hook attachment mix on low speed for 5 minutes. The dough will be very soft and wet. Place in a clean bowl and coat the dough generously with olive oil. Cover with plastic wrap and let rest for 30 minutes. Liberally grease a 1/2 sheet pan or jellyroll pan with olive oil and sprinkle with the cornmeal. Place the dough on the pan and press into a rough rectangle. Cover with plastic wrap and allow to rise at room temperature to almost double in volume. Once risen, drizzle with a little more olive oil, and make dimples in the dough with your fingers while spreading the dough to the sides of the pan. Sprinkle with any toppings you desire followed by the Parmesan cheese. Cover and let rise until almost double again. Remove plastic wrap and bake in pre-heated 400° degree oven for about 30 minutes or until a deep golden brown.
