Ingredients
- 1 package Active Dry Yeast
- 2 cups Anna TIPO 00 Flour, more for dusting as needed
- 3/4 cup Warm Water
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/2 tsp Sugar
- 1/2 tbsp Cento Classico Olive Oil
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- Cento Coarse Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1 tsp Cento Oregano
- 1/4 tsp Cento Rosemary
- 1 tsp Fresh Parsley
Directions
Mix flour and salt together and add to a mixing bowl. Create a well in the center and pour water into the well. Add the sugar and yeast to the water and mix within water. Gradually mix flour into the water in small increments and as the dough begins to form, take it out of the bowl and continue to work it by hand on a floured surface. If the dough is too sticky, add flour in small increments until the dough no longer sticks to your hands or the kneading surface. Knead the dough thoroughly until it becomes smooth, then place a small amount of extra virgin olive oil on the bottom of a bowl and place the dough into the bowl. Cover with plastic wrap, and leave it out until the dough has completely risen, about 15-20 minutes. To tell if the dough is fully risen, make a small indentation in the center. If the indentation does not rise, the dough is ready. Preheat oven to 450ËšF. Brush oil over entire surface of baking sheet. Gently roll dough until it touches the edges of the baking sheet. Measure enough plastic wrap to cover pan and brush with oil. Place over dough, oil side down, and let rise for 1 hour, or until dough doubles in size. Distribute peppers evenly over dough, add oregano, rosemary, and parsley. Season with salt and pepper, then place on the bottom rack and bake for 20 minutes. Transfer to cutting board, let cool for 5 minutes and cut into desired serving sizes. Serves 4.
