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1
In the bowl of your stand mixer (with dough hook attached), combine the yeast, water and honey. Let it sit for 5-6 minutes or until it begins to foam slightly. Once the mixture begins to foam, turn your mixer on the lowest setting. Add the flour gradually until you have added the entire amount. Once all of the flour has been added and seems to be incorporating, add the kosher salt and olive oil.
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2
Turn the speed up to the medium setting and let it knead for about 10-15 minutes. At this point, the dough should be of a smooth and elastic consistency. Add more flour if you need to, just a tablespoon at a time, until you have reached this consistency.
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3
Pour the dough onto a lightly flour-dusted surface and knead for a minute or two with your hands. Form into a ball and place in a generously oiled bowl. Cover with plastic wrap and set the bowl in a warm place to rise for about and hour (or until the dough has doubled in size).
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4
Once the dough has risen, transfer your dough to a work surface and roll it out to 1/2 an inch thick in an oblong/rectangular shape (you will want it to fit on a 9x13-inch baking sheet).
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5
Prep your baking sheet by brushing it with olive oil and sprinkling with cornmeal. Place your dough on top and stretch to fill the baking sheet. Cover with plastic wrap and let it rest for 20-25 minutes.
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6
Meanwhile, preheat your oven to 400 F and situate a rack on the second to bottom notch in your oven. Lightly dent your dough a bunch of times with your fingers (by poking the top) and brush the top of the dough with olive oil. Sprinkle with the sea salt and top with the rosemary, thyme and Thai basil.
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7
Bake at 400 F for 20-25 minutes or until it begins to brown slightly. Remove it from the oven and it let sit for 10-15 minutes before serving.
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8
Best served within 1 or 2 days of making it.
