Italian Cheese and Herb Bread

Making the Dough

1. Combine dry ingredients.
2. Gradually mix in olive oil and then water until a slightly sticky dough is formed. Err on the side of too sticky versus too dry. If you get too much water, just add a little flour. You should be able to handle it easily when floured.
3. Knead 10 minutes by hand or 6 minutes in an electric mixer.
4. Remove dough and divide into 6 equal pieces.
5. Let rise for at least 30 minutes at room temperature or rise and store in the refrigerator up to 3 days. 

For Freezing the Dough

1. Spray the inside of sandwich bags with cooking spray or coat with olive oil. Place one dough piece inside each bag.
2. Combine all the individual sandwich bags into one freezer bag (prevents freezer burn) and store in freezer until needed.
3. Remove from freezer the morning you need them and let thaw and raise at room temperature. You can also place them in the fridge the night before.

Making the Garlic Herb Cheese Bread

1. Preheat oven and baking stone (or overturned sheet tray) to 500 degrees (F).
2. Melt 4 tablespoons of butter in a saucepan with 2 crushed cloves of garlic. Let heat through for 3 minutes to infuse the garlic flavor into the butter.
3. Roll or toss out dough until it is ⅛-1/4 inch thick. You don't need to form a crust, this will naturally happen.
4. Brush one side with the garlic butter, then turn over and place buttered side down on a sheet of parchment. 
5. Brush the top of the dough with the garlic butter. 
6. Top with both mozzarella and parmesan cheese. Only top your pizza when the oven is heated and you can bake it immediately.
7. Bake for 6-8 minutes, until the cheese is browned and bubbly.
8. After baking, sprinkle with fresh herbs.
9. Let cool slightly on a wire rack or vented pizza tray for a few minutes before serving.