Ingredients
• 4 cups (500g) all-purpose or bread flour
• 2 tsp (7g) instant yeast (no proofing needed!)
• 2 tsp sea salt
• 2 cups (480ml) cool water
• ¼ cup + 2 tbsp extra-virgin olive oil (divided)
• Flaky salt, rosemary, garlic, cherry tomatoes, or olives (topping)
Instructions
- Mix (5 min): In a large bowl, whisk flour, yeast, and salt. Add water and ¼ cup oil. Stir with a wooden spoon just until no dry streaks remain—dough will be shaggy and wet. Cover with plastic.
- Cold Ferment (Overnight): Refrigerate 12–72 hours. (The longer, the tangier and more digestible!)
- Bake Day: Remove dough from fridge 2 hours before baking (no punch-down!). It’ll be bubbly and nearly doubled.
- Pan & Dimple: Pour 2 tbsp oil into a 9×13″ pan. Scrape dough in (it’ll be loose—use wet hands). Stretch gently to fill. Cover; rest 30 min.
- Final Dimple: Drizzle with more oil (yes, really!). Press deeply with oiled fingertips. Add toppings.
- Bake: 425°F (220°C) for 25–30 min until golden-brown and crisp underneath. Cool 10 min before slicing.
Nutrition (per slice, 12 servings)
Calories: 180 | Net Carbs: 26g | Protein: 5g | Fats: 7g