1 teaspoon penzey's southwest seasoning dried italian
1 tablespoon olive oil
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
1 cup warm water (100° to 110°)
Equipment
bowl
baking sheet
oven
plastic wrap
wooden spoon
stand mixer
Directions
Combine yeast, sugar, and 1 cup warm water in bowl of a heavy-duty electric stand mixer; let stand 5 minutes.
Add 2 cups flour, oil, and salt to bowl, and beat at low speed, using dough hook attachment, 1 minute. Gradually add additional flour until dough begins to leave the sides of the bowl and pull together. (Note: The dough will take on a "shaggy" appearance as the flour is being added. When enough flour has been added, the dough will look soft and smooth, not wet and sticky or overly dry with a rough surface.)
Increase speed to medium, and beat 5 minutes. Cover bowl of dough with plastic wrap, and let stand in a warm place (85), free from drafts, 30 minutes or until doubled in bulk. Punch dough down, and let stand 10 minutes.
Turn dough out onto a lightly floured surface; shape dough into a ball.
Roll dough into an 11- x 14-inch rectangle on a lightly greased baking sheet. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals.
Drizzle dough evenly with 1 tablespoon olive oil; sprinkle evenly with 1 teaspoon dried Italian seasoning.
Bake at 475 for 12 to 15 minutes or until golden brown.
