Can be made with extra Pizza Dough

Prepare oven according to Mugnaini’s Baking Environment, 450-550 ̊F

2 ½ teaspoons active dry yeast

1 ¾ cup warm water

5 cups all-purpose flour

2 teaspoons table salt

¾ cup extra virgin olive oil

2 teaspoons coarse sea salt, for topping



In small bowl, sprinkles the yeast over the warm water and let rest for 5 minutes to dissolve.

Place the flour and table salt in a large mixing bowl and stir to combine. Add yeast mixture and ½ cup olive oil and mix well until smooth but still soft and sticky, about 3 minutes.

Turn out onto a work surface and knead for about 5-8 minutes, adding a few tablespoons of flour if needed/ The dough should remain soft but not sticky. Set dough in an oiled container, cover with plastic wrap, and set aside at room temperature to rise for 1 ½ hours. It should double in size.

Generously oil a half sheet pan and put dough on the pan. Press and stretch dough with open hands to cover the bottom of the pan. Cover with a towel and allow to rest for 30 minutes. It should continue to rise and push out to fill the pan. Remove towel and, using the tips of your fingers, press across the entire surface of the dough to create dimples as deeply as you can without pressing through to the bottom of the pan. Cover dough with a wet towel and let rest for 35-40 minutes, or until it doubles in height.

Drizzle the remaining olive oil over the dough and sprinkle with sea salt; set into the oven to bake. Watch carefully to prevent the dough from over browning at the top. Cover loosely with foil if necessary. Bake 30-40 minutes