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In the meantime, in a large mixing bowl, dissolve the sugar in the warm water and add the yeast. When the mixture starts to foam on top, after about 3 minutes, add the flour, salt and the infused olive oil. Knead until the dough is smooth and shiny, about 5 minutes.
Divide each 14 ounce ball into 4 equal portions. Do not knead these balls, but roll them out into 8 flat rounds approximately 9 inches in diameter.
Preheat the oven to 500 degrees F.
Drizzle each pizza with extra-virgin olive oil before topping. Cook for 4 to 5 minutes.
Sprinkle the cooked pizzas with chopped parsley and wild marjoram and another light drizzle of extra-virgin olive oil.
This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Cajun Muffuletta
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