2 1/4 t. dry yeast (1 package)

1 t. sugar

4 cups flour (I used bread flour)

1 1/2 t. salt

1 1/4 cups warm water (between 105 and 110 degrees)

olive oil

kosher salt for the top

chopped rosemary 

Dissolve the yeast in about 1/4 cup water and add a tsp. of sugar to help get it started. The temperature of the water is very important. I use a meat thermometer to get the right temperature. Too cold and it takes forever for the dough to rise. Too hot and you kill the yeast.

After the yeast has sat in the small bit of water and sugar, it should start to bubble up in about five minutes.

Mix it with the flour, the rest of the water and the salt. You can use a food processor or just mix it by hand in a bowl until it's all blended. Add more flour or water if needed. Knead for about five minutes, then place in a greased bowl and cover it with a dish towel, plastic wrap or a large plate. Let it rise in a warm place until doubled. This could take a couple of hours.

Punch down the dough and split it in half. Spread out half in a cast iron skillet if you have one. If not, just make a free-form circle of dough by rolling and stretching.

Let it sit for about five minutes in the pan, then use your fingers to dimple the top. Drizzle with olive oil, sprinkle with coarse salt, then some minced rosemary.

Bake in a preheated 500 degree oven for about 15 minutes. Check to see the bottom is browned and if not, take it out of the pan and place directly on your oven rack. Repeat with the other half of the dough once the cast iron skillet is cool enough to handle.