HERB INFUSED PIZZA DOUGH

• Place milk and Rosemary Olive Oil in a small sauce pan and heat on low until warm. Set aside.
• Inside the bowl of your standing mixer, combine dry mix and the packet of yeast. Mix with the bread hook for 1 minute.
• Pour the warm milk mixture over. Stir with the bread hook for about 5 minutes on Speed 1.
• Take your dough out and form a ball, brush with your Rosemary Olive Oil. Place it in a clean bowl, cover with a plastic wrap and let it set for about 90 minutes to 2 hours, at room temperature, until double in size.
• Place your Silpain® on the top of your Large Perforated Baking Sheet.
• Once the dough has doubled, punch the dough down, and flatten with your hands on your Roul'Pat.
• Roll the dough into a Large Rectangle using your beechwood rolling bin.
• Then in layers, spread the tomato sauce, the ham, the olives, the mushrooms, and finish with the shredded cheese.
• Preheat oven at 450F/225C. (This allows the dough to rest for 15-20min while your oven is preheating).
• Bake for 15 minutes at 450F/225C. (Every oven heats differently, monitor your Pizza from 12min)
• Once your Pizza is out of the oven, slide it onto a serving board. Enjoy! Bon Appétit!