This recipe was developed exclusively for the Wolf Convection Steam Oven.
In mixer bowl with dough hook, place flour, dry yeast, seasoning, sugar and salt. Mix ingredients together on low speed for 2 minutes. Pour in water and oil. Continue to mix for 5 minutes or until dough begins to form and pulls away from the bowl.* Increase speed to medium and knead the dough for 2 to 4 more minutes to form dough. Remove dough hook and cover with damp cloth. Allow to rise at room temperature 2 hours or until doubled in bulk. (To check if the dough has doubled in bulk, stick 2 fingers into the dough about 1 inch down and quickly remove them. If the finger indents remain, then the dough has doubled in bulk. If the finger indents disappear, then the dough still needs to rise longer.)
On lightly floured surface, roll dough into a flattened ball. Place in greased 8-inch glass pie plate. Gently spread dough to fill the plate. Coat top with olive oil. Using fingers, poke holes about 1 inch into dough evenly across dough. Cover with dry cloth and allow to rise 1 hour. Coat top with olive oil. Using fingers poke holes about 1 inch into dough evenly across dough again. Sprinkle top with coarse sea salt.
Position oven rack to rack position 1. Place dish on rack. Close oven door. Set oven to Recipes #R14. Push OK. After the oven chimes, remove pan from oven. Remove from dish immediately.
* If dough is too dry, add additional water, 1 tablespoon at a time, until dough becomes moist. If dough is too moist, add additional flour, 1 tablespoon at a time, until dough becomes more dry.