24 HOUR
360g or 1.5c 86f/30c water + additional 20g
10g 2 1/3tsp sugar
25g or 1 3/4 TBSP olive oil + 1/4c+ to oil pan
450g or 3.5c bread flour (12.7% protein)
4g or 1 1/4 tsp yeast
12g or 2tsp salt
Measure 360g water, sugar, olive oil, and flour into a medium bowl, stir
to combine.
Finish mixing with a wet hand. cover and let rise for 30 min.
After 30 min, add 20g water, yeast, and salt and mix with a very wet
hand.
cover and ferment at room temp for 30 min
then do a strength building fold and slap and fold as shown.
Cover and let rise for 30 more minutes.
Complete a second strength building fold and slap and fold.
Cover and allow to ferment in the fridge for 4-24 hours.
Load dough into a 12" cast iron oiled with about 1/4c olive oil.
Use oiled finger tips to dimple the dough and stretch it out into the
pan.
Cover and let proof for 1 hour 15min.
Next, drizzle top of the dough generously with olive oil, then dimple
with your fingertips.
Cover and let proof once more for 1 hour.
Liberally salt with flaky salt then bake in 500F / 260C oven for
15-18min.