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1
Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.
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2
With dough hook (or mix by hand) mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.
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3
Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.
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4
Split the dough into halves, and form each into a log.
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5
Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.
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6
Put dough on a lightly floured baker's peel.
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7
Dimple dough by pressing it down with your fingertips.
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8
Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.
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9
Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
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10
Place a baking stone, sometimes known as a pizza stone, in the oven.
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11
Set oven to broil, about 520 degrees (or in my case on high).
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12
Slide pizza onto the preheated baking stone with the baker's peel.
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13
Bake until the bubbles range from golden to deep brown in color, (Jim says 10 to 12 minutes but in my case it was about 5-6 minutes,l guess mine was pretty thin) . . . suggest moving rack to the bottom of the oven).
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14
Serve immediately!
