Ingredients

• 3¼ to 3½ cups bread flour
• 1 tbsp kosher salt
• 1 sachet bread yeast
• Scant 1½ cups warm water, divided
• 1 tsp sugar
• 1 tbsp extra virgin olive oil

Directions

Proof yeast in 1 cup warm water.

Combine flour, salt and sugar in the bowl of a stand mixer fitted with a dough hook.  Add the yeast with its water and allow mixer to knead the bread until it is a soft dough.  Coat with olive oil and cover with plastic wrap.  Allow to rise 24 hours.

Pan method

Preheat oven to 450°F .

Prepare a rimmed, half tray cookie sheet with 3 tbsp olive oil. Turn out dough and spread to the edges of the pan.  Allow to rest 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher salt.  Bake 15-20 minutes, until top is lightly browned and edges are golden.

Stone method

Preheat oven and stone to 450°F.

Prepare a peel liberally with corn meal.  Turn out dough onto peel and spread to the edges.  Allow to rest for 1 hour.  Dimple top with finger tips, then brush with olive oil and kosher sale.  Transfer to stone, and bake 15-20 minutes until the top is lightly browned and the bottom is golden.

Credit: Unknown provenance