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1
In a large bowl, stir the yeast into the warm water and let stand for apporx 10 min, until it starts to foam.
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2
Add the olive oil.
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3
Mix flour and salt in another large bowl.
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4
Add the liquid to the dry ingredients and mix until incorporated.
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5
Do the final incorporation by hand.
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6
Place dough in a lightly oiled large bowl, turning the dough to coat with oil.
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7
Cover the bowl with plastic wrap and place in a warm spot to rise until doubled in size, about 1 - 1 1/2 hours.
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8
Dough can be held at this point overnight in the refrigerator.
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9
Fold in the chopped rosemary and cover to rise again, about 1 hour.
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10
Preheat grill or wood oven to 425 degrees -450 degrees F.
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11
Lightly oil a large baking sheet or a half sheet pan, line with parchment paper and oil the parchment lightly.
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12
This just makes it easier to get out of the pan after baking.
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13
Place the dough on the sheet and stretch to cover as much of the pan as possible.
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14
Dimple the top and stretch more.
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15
Cover with a clean damp towel and set aside to relax for 15 minute.
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16
Brush dough generously with olive oil and gently press oil into dough by dimpling again with fingertips.
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17
Place sheet pan of dough directly on the rack of the grill over direct heat or on the floor of wood oven.
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18
Bake until it is golden brown, approx 15 min on the grill, less in a wood oven.
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19
Remove from grill or oven, drizzle with a little olive oil, top with a little kosher salt and other favorite toppings.
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20
Cut into serving size squares or rectangles and serve.
