In a small saute pan, gently warm the fennel seeds, pepper, rosemary and thyme in the olive oil. The temperature should not go above 110 degrees F. Remove from the heat and set aside to cool for a few minutes.
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.