5 1/2 cups pizza flour (I use Caputo gluten free pizza flour - it’s Italian non GMO pure)

4 cups water

1/4 cup olive oil - more for spreading out the dough.

1.5 tbsp sea salt - more for sprinkling on top

1/4 tsp Calm The F Down - Adaptogenic Herb Compound

3 yeast packets


Using a stand up mixer with whisk attachment, combine all ingredients. Mix on high for 5 minutes.

Cover a baking sheet with parchment paper.

Pour dough onto parchment. Pour a few swigs of olive oil on top of dough. Using your fingers, press dough down and out into the corners of the pan. The dough will fill most of the baking sheet. Use fingers to creat dents all over the top of the dough. Sprinkle top with sea salt. Cover with towel and let rise for 1 hour.

preheat oven to 425 degrees.  Bake bread for 35 minutes. The top will be golden light brown. 
transfer to a cooking rack for 10 minutes. Slice and enjoy! 

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