10 oz. dough ball
ground rosemary, optional
Roma tomatoes, thinly sliced, optional
Grease a 10" deep-dish pizza pan with nonhydrogenated shortening.
Press a 10 oz. dough ball into the greased pan, cover and proof in a warm place for 2 to 3 hours. After proofing, brush the dough with olive oil and dress as desired.
Dimple the dough with your fingertips. Sprinkle with coarse salt.
Bake for 4.5 minutes at 465F.
After baking, cut into wedge-shaped pieces to serve as dipping bread. Serve with seasoned dipping oils if desired, or cut wedge-shape pieces horizontally to make sandwiches.