Prep time: 1 ½ hours | Cook time: 25 min. | Servings: 10-12
For the dough:
2 cups of warm water
4.5 cups of unbleached, gluten-free bread flour
¼ oz of dry yeast
1.5 tsp of sugar
3 tsp of salt
2.5 oz of olive oil
1.5 tsp of oregano
1.5 tsp of garlic powder
For the topping:
1 oz of olive oil
Preheat oven to 425 degrees.
Prepare cookie sheet with parchment paper.
In a stand mixer bowl, mix water and yeast with a whisk, and let it sit until bubbles surface.
Attach the dough hook, select the low mixing setting, and add all ingredients. Mix on medium until a ball is formed. Clean the sides of the bowl.
Knead the dough on a lightly floured surface until the dough holds its shape.
Place the dough in a large sealable container. If you don’t have one, you can use a large bowl and cover with a kitchen towel. Let dough rise 45 minutes to 1 hour (depending on the humidity of your home, this may take up to 2 hours).
Remove dough from bowl onto lightly floured surface, and divide dough in half.
Place dough on baking sheet pan. Using a rolling pin, shape the dough into the rectangle shape of the pan.
Sprinkle olive oil, cheese, tomatoes, and basil, then bake for 20 to 25 minutes.