Ingredients:
- 4 cups (500g) all purpose flour
- 2 cups (500ml) water room temp
- 2 teaspoons (10g) salt
- 2 teaspons (8g) instant yeast
- 3 Tbsp oil + 3 Tbsp oil + 3 Tbsp oil
Instructions:
- In a 4 qt bowl, add the dry ingredients and mix them well
- Add the water and mix with spatula. The dough will be very sticky.
- Scrape the sides, form a shape, drizzle with 3 Tbsp oil, cover well and refrigerate from 14-24+ hours. Max 2-3 days.
- Next day, in a 9″ x 13″ pan or 12″ (diameter) round pan, add 3 Tbsp oil and brush including sides
- Take out the dough from the fridge, it should look like this in size.
- Transfer the dough in the pan
- Cover with a towel, let it rise in the oven or on top of the fridge
- After 2-3 hours, it should look like this
- Add 3 Tbsp oil, work the dough with the fingers and make holes all the way down. The dough should be very fluffy. Sprinkle some salt flakes, rosemary, veggies etc.
- Bake in a preheated oven on 425F for 20+ minutes
