Ingredients:

  • 30g extra virgin olive oil
  • 4 cloves fresh garlic, finely minced
  • 5g dried oregano
  • 500g high-protein bread flour
  • 350ml filtered water, warmed to 105°F
  • 7g active dry yeast
  • 10g fine sea salt
  • 5g honey

Instructions:

  1. Combine 30g extra virgin olive oil and 4 cloves minced garlic in a small pan over low heat for 3 minutes until fragrant but not browned. Note: Browning the garlic makes it bitter.
  2. Stir 7g active dry yeast and 5g honey into 350ml warmed water (105°F) and let sit for 5 minutes until a thick foam forms.
  3. In a large bowl, whisk 500g high protein bread flour with 10g fine sea salt and 5g dried oregano.
  4. Pour the yeast mixture and the cooled garlic oil into the flour. Note: Ensure the oil isn't hot enough to kill the yeast.
  5. Knead the dough. Work the mixture by hand or mixer for 8 minutes until it becomes smooth and bounces back when poked.
  6. Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 90 minutes until doubled in size.
  7. Gently punch down the dough and divide into two equal portions. Note: Dividing now allows for a better second rise.
  8. Let the rounds rest on the counter for 30 minutes until they look puffy and relaxed.
  9. Preheat your oven to 500°F (260°C). Stretch the dough into 12 inch circles, add toppings, and bake for 10 minutes until the edges are charred and the bottom is stiff.