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Ingredients
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Pizza Bread Dough
Topping & Finish
Method
Pizza Bread Dough
Activate yeast
In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and the active dry yeast. Let sit 5–8 minutes until foamy and fragrant.
Mix dough
In a large mixing bowl combine the flour and fine sea salt. Make a well in the center and add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.
Knead
Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 4–5 minutes.
First rise
Lightly oil the mixing bowl, place the dough inside, cover with plastic wrap or a clean kitchen towel, and let rise in a warm draft-free place for 45–60 minutes, until doubled in size.
Shape
Punch down the dough gently to release air. On a lightly floured surface, shape into a long oval or rectangle roughly 10–12 inches long and 6–8 inches wide, about 1 inch thick. Transfer to a parchment-lined baking sheet.
Topping & Finish
Prepare garlic-rosemary butter
Melt the unsalted butter in a small saucepan over low heat or in the microwave. Remove from heat and stir in the finely minced garlic, chopped rosemary, extra-virgin olive oil, freshly ground black pepper, and half of the coarse sea salt. Let sit 5 minutes so flavors meld. (If you prefer a stronger garlic flavor, allow the mixture to infuse for 10 minutes.)
Final rise
Cover the sheet loosely with a towel and let the topped dough rest 20–25 minutes for a short final rise while the oven preheats.
Bake
Preheat the oven to 425°F (220°C). Bake the dough on the center rack for 15–20 minutes, until the crust is golden brown and the interior is cooked through. Rotate the pan halfway through baking for even color.