Ingredients
- SwissBake® MORCOTE® 00 Pizza Flour – 500g
- Water (cool) – 325g to 350g
- Fresh Yeast – 15g
- Salt – 10g
- Olive Oil – 42g (additional needed for pan and topping)
- Fresh Rosemary – 3–4 sprigs
- Coarse Sea Salt – for sprinkling
Method
In a spiral mixer, combine MORCOTE® 00 Flour & salt. Crumble in fresh yeast and mix dry ingredients briefly. Add water and 50g olive oil. Mix at low speed for 3–4 minutes until a shaggy dough forms. Increase to medium speed and knead for 6–8 minutes until dough is soft, smooth and highly elastic. Transfer dough to a lightly oiled bowl, cover, and let it proof for 60–75 minutes at ambient temperature until nearly doubled. Generously oil a 9"×13" baking pan with extra virgin olive oil. Transfer risen dough and gently stretch using oiled fingertips. If dough resists, rest for 10–15 minutes, then stretch again. Dimple the surface deeply using oiled fingertips. Drizzle 2–3 tbsp olive oil, sprinkle coarse sea salt & scatter fresh rosemary leaves. Cover and let proof for 30–45 minutes until puffier. Pre-heat oven to 220°C. Bake for 20–25 minutes until golden with crisp edges. Let cool briefly in pan before transferring to a rack. Serve warm or at room temperature with an optional olive oil drizzle.
Technical Tips:
• MORCOTE® 00 flour provides excellent hydration absorption and soft crumb structure
• Deep dimpling and generous oiling are essential for authentic texture and flavour
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