This recipe comes from our owner Felipe Martin, using our organic, extra virgin olive oil. This is the perfect appetizer when hosting guests, and a real crowd pleaser if we do say so ourselves 😉 It is also what we offer at wine tastings! While we use our pizza oven to bake this, you can absolutely achieve the same delicious results with your oven!


  • 1 tablespoon sugar
  • 1 cup warm water (105 degrees F), divided
  • 1 package active dry yeast
  • 2 ¼ cups all-purpose flour, plus more as needed
  • 1 ½ teaspoons himalayan salt
  • ¼ cup plus 2 tablespoons Wolfe Heights Extra Virgin olive oil, divided, plus more for Drizzling
  • 2 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary, chopped


  1. In a large mixing bowl, dissolve the sugar in ½ cup of the warm water. Sprinkle the yeast on top (do not mix) and let it sit for about 5 minutes. Add the remaining ½ cup water, flour, 1 teaspoon of the salt, and ¼ cup of the olive oil. Stir with a wooden spoon until fully incorporated and the mixture forms a soft dough.
  2. Transfer the dough out onto a well-floured board and knead until smooth (about 5 minutes). Add any additional flour as needed to avoid the dough sticking.
  3. Lightly oil a large bowl. Roll the dough into a ball and place it in your oiled bowl, turning the dough ball to coat with the oil. Cover the dough loosely with a damp dish towel, and let the dough rise for 45 minutes.
  4. After your dough has risen, coat the bottom sides of a 10-inch cast iron skillet with 1 tablespoon of olive oil. Place the dough in the skillet and press it evenly into the bottom of the pan. Use a sharp knife to score the top lightly in a crisscross pattern. Brush with the remaining 1 tablespoon olive oil, and sprinkle the garlic and rosemary over the top. Sprinkle with the remaining ½ teaspoon of himalayan salt. Let this rise for an additional 30 minutes.
  5. While you wait for the dough to rise, preheat the oven to 400F and position the baking rack in the center.
  6. Place the skillet in the preheated oven and bake for 20–25 minutes, until the crust is a light golden color. Remove from the pan immediately and place on a wire rack to retain the crisp crust. Brush a bit more olive oil over the top and slice into 8 wedges. Serve warm.