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In a large mixing bowl combine 1 ¼ c. flour, yeast, and salt.
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Add water and olive oil.
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Beat on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 min.
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Stir in Italian herbs and as much of the remaining flour as you can.
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Turn out onto a lightly floured surface and knead until dough is moderately stiff, smooth and elastic. (6-8 minutes total).
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Divide in half; cover and let rise 10 minutes.
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Grease two large cookie sheets and sprinkle with cornmeal.
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On a lightly floured surface, roll each dough portion into a 13-inch circle.
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Bake at 425 degrees for 10 minutes; remove from oven.