Herbed Pizza Dough Recipe

 This dough started out as a traditional recipe for fougasse, the French version of Italian focaccia bread, but after using it a few times, I realized it also works well for grilled pizza. The amount of flour used will vary depending on location, temperature, and humidity. Add any extra flour 1/2 cup (55 g) at a time to prevent the dough from becoming tough.Makes two 14- to 16-inch (36 – 41 cm) rounds.1 1/2 cups 355 mil warm water (11o’F to 115′F, 43′C-46′C)1 teaspoon (4 g) active dry yeast4 cups (440 g) all-purpose flour1/2 tablespoon (1 g) dried basil1/2 tablespoon (1 g) dried marjoram1/2 tablespoon (1 g) dried thyme1/2 tablespoon (1 g) dried rosemary1 tablespoon (18 g) kosher or sea salt1 teaspoon (5 g) sugar3 tablespoons (45 ml) olive oil2 tablespoons (116 g) cornmealPreparationCombine the water, yeast, and sugar in a large mixing bowl, then stir to combine and dissolve the yeast. Set aside until foamy on top, about 5 minutes. Add in 1 cup (110 g) flour, dried herbs, salt, and 2 tablespoons (30 ml) olive oil until well blended. Mix in 2 1/2 cups (275 g) more flour, 1/2 cup (55 g) at a lime, until dough is thick and somewhat sticky.

Turn (he dough out onto a lightly-floured work surface and knead the remaining 1/2 cup (55 g) flour into the dough until smooth and elastic. If the dough feels sticky to the touch, knead in additional flour. Coat a large mixing bowl with remaining olive oil, place the dough into the bowl, and turn to coat all sides.Cover with plastic wrap or clean kitchen towel and place in a warm, draft-free area to double in size, about 1 hour. Punch down the dough, divide into two equal portions, shape into balls, wrap with plastic wrap, and refrigerate until ready to use.