Ingredients:

  • 3 ½ cups Bread Flour (High Protein), plus extra for dusting
  • 1 ½ cups Filtered Water (Lukewarm, 105°F / 40°C)
  • 2 teaspoons Fine Sea Salt
  • 1 teaspoon Instant Dry Yeast
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Caster Sugar or Honey (Optional)

Instructions:

  1. Combine Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the flour, salt, instant dry yeast, and sugar (if using).
  2. Add Wet Ingredients: Pour the lukewarm water and olive oil into the dry mixture.
  3. Initial Mixing (Shaggy Dough): Mix on low speed (or by hand with a wooden spoon) until the ingredients are just combined and a shaggy mass forms. Scrape down the sides.
  4. Kneading (The Workout): Knead the dough on medium-low speed for 8-10 minutes, or by hand for 12-15 minutes, until smooth and elastic.
  5. Check for Readiness (The Windowpane Test): The dough should be smooth, elastic, and pass the ‘windowpane test’ (you should be able to gently stretch a small piece until it’s translucent without tearing). If it tears immediately, continue kneading for 2-3 more minutes.
  6. Oil and Rest: Lightly coat a clean bowl with olive oil. Form the dough into a tight ball and place it in the bowl, turning to coat.
  7. Proofing: Cover the bowl tightly and place it in a warm spot. Allow the dough to rise until it has roughly doubled in size (typically 1.5 to 2.5 hours).
  8. Divide the Dough: Gently turn the proofed dough out onto a lightly floured surface. Using a bench scraper, divide the dough into four equal pieces.
  9. Shape the Balls: Gently shape each piece into a smooth, taut ball by tucking the edges underneath. Place the dough balls into separate, lightly oiled containers or bowls.
  10. Final Rest (Second Proof): Cover the dough balls and let them rest for at least 30 minutes at room temperature to relax the gluten. (For optimal flavor, cold ferment the dough balls in the fridge for 24-72 hours now. Bring them to room temperature 1 hour before using.)
  11. Prepare for Stretching: Gently flour your work surface, using semolina if available for a rustic feel.
  12. Stretch, Don't Roll: Take a dough ball and gently stretch it from the center outwards using your fingertips, leaving the rim slightly thicker for the crust. Avoid using a rolling pin.
  13. Top and Bake: Place the stretched dough onto your prepared baking surface (pizza stone, steel, or heavy baking tray), top immediately, and transfer to a very hot oven (475°F / 245°C or higher).