Ingredients:
2 cups warm water
2 Tbsp. yeast
2 Tbsp. sugar
3/4 cup olive oil
3 1/2 tsp. kosher salt
4 cups white flour
2 tsp. freshly ground black pepper
1 head of raw peeled chopped garlic, crushed
1/2 cup fresh or canned pesto
Preparation:
Mix the yeast, sugar and water. Stir with a wire whisk
until dissolved. Let this set for about 5 minutes. Add
the 1/2 cup olive oil and 1 1/2 teaspoon of salt.
Stir in two cups of flour. Set this aside for about 10
minutes. It will be bubbling now, add the other 2 cups
of flour along with the garlic and knead this well until
the dough is smooth and soft. It should not want to hold
any more flour at this point.
Add a little oil to a very large Ziploc bag and add the
dough to this. Put this inside the fridge for about three
hours.
Remove dough from fridge and set in a large greased bowl
for about 30 minutes. Preheat oven to 400 degrees.
Divide the dough in half and stretch and spread on a pizza
stone or countertop (and then transfer to a baking sheet)
sprinkled with cornmeal.
Brush the tops of the bread with olive oil, sprinkle with
the black pepper, and kosher salt.
Bake these in the lower third of the oven for about 10
minutes. As soon as the bread comes out, brush the tops
well with the prepared pesto.
