From Flatbreads and Flavours
Base:
1½ cups lukewarm water
1/2 tsp dry yeast
4 cups bread flour
1/2 tsp salt
2 tbsp olive oil
Topping:
2 tbsp olive oil
6 cloves garlic, finely chopped
3 sprigs rosemary, leaves only
1 tsp fine sea salt
To make the sponge: Put warm water in very large bowl, stir in yeast & allow to dissolve. Stir in 1 c flour, stirring constantly in the same direction. Stir in another cup of flour, then stir 100 times in the same direction (~1 minute). Cover sponge & let stand for 30 min to 3 hours.
Sprinkle salt & oil over the sponge. Stir in 1/2 c flour at a time, until too thick to stir. Then turn out onto floured counter and knead, adding flour as necessary, for about 10 minutes. Dough should be smooth and easy to work. Lightly oil a bowl, toss dough around to coat, cover with plastic wrap. let rise until more than doubled, about 3 hours.
Preheat oven with stones to 500 degrees. Flatten dough, cut in half. Stretch out into shape on parchment paper or a lightly oiled pizza pan. Cover with plastic wrap & let rise 20 minutes. Brush top of pizza with oil, dimple with fingertips. Sprinkle garlic & rosemary leaves & sea salt as evenly as possible over top. Bake on stone for 5-10 minutes, until slightly golden around the edges. Remove from oven and brush crust with oil. Serve hot, cut into large squares.
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