▢2 cups all-purpose flour ▢1 teaspoon salt ▢1 1/4 teaspoons instant yeast ▢1 cup warm water ▢1/4 cup olive oil ▢1 teaspoon oregano ▢2 teaspoons dried basil ▢1 teaspoon flaky sea salt I used Maldon salt
In a medium bowl, whisk together the flour, salt, and yeast. Add the warm water, and stir to form a soft and sticky dough. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or up to 24 hours.
After the dough has chilled, gently shape the dough into a ball with your hands. Pour a tablespoon of olive oil into the bottom of an 8 inch cake pan and spread it to cover the interior surfaces of the pan.
Toward the end of the rise time, preheat the oven to 450. Remove the plastic wrap from the pan. Drizzle the remaining olive oil over the dough, then press your fingers down into the dough, pushing to the bottom of the pan.
Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt Bake 22-25 minutes, or until golden brown and crisp.
Repeat until the entire surface of the dough is covered in deep dimples. Sprinkle with the oregano, basil and sea salt Bake 22-25 minutes, or until golden brown and crisp.