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1
In medium size bowl, dissolve the yeast and sugar in 3/4 C warm water (110 degrees).
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2
Set aside for 15 minutes untl very foamy.
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3
Stir 1 cup flour into the yeast.
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4
Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 2 hours.
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5
Put sponge in bowl of Kitchenaid mixer, add remaining 1/2 C warm water, 2 Tbl.
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6
olive oil, 1/2 teaspoons regular salt, parmesan cheese and rosemary.
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7
Add remaining flour.
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8
Mix on speed 2 of mixer for 7 minutes.
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9
Oil a large bowl.
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10
Place the dough in the bowl, covered loosely with oiled plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
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11
Sprinkle a half sheet pan with cornmeal.
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12
Roll out dough on lightly floured surface until about 1 inch thick.
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13
Place on sheet pan.
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14
Press out dough until about 3/4 inch thick.
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15
Cover with oiled plastic wrap and let rise about 30 minute Use the tips of your fingers to make dimples in the dough.
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16
Pour remaining 4 Tbl.
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17
olive oil evenly over dough.
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18
Sprinkle kosher salt and pepper over dough.
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19
Bake in a preheated 475 degree oven for 20 minute or until golden brown,.
