800 g (100%) flour

720 g (90%) water (bigger crumb that 80%)

6.4 g (0.5%) yeast [0.3% if doing overnight]

16 g (2%) salt

108.8 g (13.6%) olive oil divided:

    32 g (4%) for dough

    43.2 g (5.4%) [3.2 tbsp] for sheet pan

    32 g (4%) [2.4 tbsp] for drizzle

Extra flaky salt for topping

Extra toppings (rosemary, tomatoes, olives, garlic, potato, etc)

Proof yeast with warm water, between 32°C/90°F and 43°C/110°F.

Place all liquids first, so their at the bottom of the bowl, follow by the dry ones.

[Optional] Add toppings like garlic to the dough, so it’s mixed throughout.

Mix all ingredients (start at low speed) until the dough is completely mixed. We’re not developing gluten here, just a little elastic. It won’t be as firm as other bread doughs because it has a lot of water.

Fold dough on itself a couple of times (stretch and bring to center), rotating 90°. If possible, keeping the seem down. This improves elasticity and gluten development. Repeat this every 15 min, until you’re done it 4 times (1 hour total)

Let dough rest in the bowl for around 1 hour, until it doubles in size.

Drizzle 2 Tbsp. oil over a sheet pan right before taking the dough out.

Carefully, move the dough to the sheet pan, without disturbing the bubbles.

Carefully, try to stretch the dough to fill the pan, it’s ok if it doesn’t reach the edges.

Let rest in a warm spot, until it fills the pan completely, and it’s puffed, bubbly and doubled in size (30-60 min).

Preheat the oven to 500°F. (Use the pizza stone when possible, but let it warm extra time to make sure it’s hot).

Make dimples, and drizzle olive oil. Add any extra toppings. Make sure the toppings are coated in oil so they don’t burn.

Bake it for 20-30 min. [Bon appétit did 550F-15 min, King Arthur does 475F-15min]