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1
Combine yeast and water; let stand for 5 minutes.
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2
Whisk in the olive oil and salt.
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3
Stir 4 cups flour, garlic, and rosemary in a large bowl; make a well in the center.
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4
Add yeast mixture; stir until a soft dough forms.
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5
Cover and let rise in a warm place for 50 minutes.
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6
Dough will be spongy.
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7
Sprinkle remaining 2 cups flour onto a flat surface.
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8
Turn dough out onto the floured surface, and knead until flour is incorporated into the dough.
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9
Knead until smooth and elastic, about 5 minutes.
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10
Preheat oven to 550 degrees F with a pizza stone on a rack in the top half of the oven (preheat for at least 35 minutes).
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11
Return the dough to the bowl, cover, and let rise in a warm place for 35 minutes.
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12
Divide dough into quarters.
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13
On a floured surface (I like to use a pizza peel or a sheet of parchment so I can easily transfer the pizza to the stone in the oven), roll each portion out into rounds just under 1/2 an inch thick.
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14
Using fingertips dimple the dough all over.
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15
Brush each crust with 1 tablespoon olive oil all over.
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16
Grate 2 tablespoons of asiago on each pizza.
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17
Top with a handful of sliced fresh basil and halved cherry or grape tomatoes.
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18
Top with chunks of fresh mozzarella.
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19
Transfer pizza to the pizza stone in the oven.
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20
Bake at 550 degrees F for 9-12 minutes.
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21
Serve immediately.
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22
Note: if you dont intend to use the full amount of dough, divide it after the second rise and place the extra in a gallon-sized zip top bag in the refrigerator.
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23
Use the dough within 48 hours.
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24
Punch it down and proceed with forming the crust rounds.
