Roman Pizza Bianca

Ingredients

• Coarse sea salt (to taste)
• Fresh rosemary (2 tablespoons, chopped)
• Olive oil (1/4 cup)
• Salt (2 teaspoons)
• All (purpose flour - 4 cups)
• Sugar (1 teaspoon)
• Active dry yeast (1 packet)
• Warm water (1 1/2 cups)

Instructions

1. In a large bowl, combine the warm water, yeast, and sugar. Let sit for 5 minutes until the yeast is foamy.
2. Add the flour, salt, and 2 tablespoons of the olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it is smooth and elastic.
4. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for about 2 hours, until it has doubled in size.
5. Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it preheats.
6. Punch down the dough and divide it into two pieces. Roll each piece into a rectangle about 1/2 inch thick.
7. Transfer the dough to a baking sheet or heated pizza stone. Drizzle with the remaining olive oil, then sprinkle with the rosemary and coarse sea salt.
8. Bake for 15-20 minutes, until the crust is golden and crispy.