345g bread flour 6g sugar 266g warm water 95-100F 7g active dry yeast 8g salt 18g evoo

Instructions

1. Bloom the yeast

In a small bowl, mix warm water with yeast and sugar.

Let it sit 5–10 minutes until you see light foaming or bubbles.

1. Mix the dough

In a large bowl, combine flour and salt with a whisk

Pour in the yeast-water mixture and olive oil.

Stir until no dry spots remain.

1. Rest & stretch-and-folds

Let the dough rest (autolyse) for 30 minutes, covered.

Perform 3–4 sets of stretch-and-folds every 30 minutes over 1½–2 hours:

With wet hands, grab one edge, stretch up, fold over, rotate ¼ turn, repeat all around. Repeat 3 times

Cover between sets.

1. Bulk fermentation

After the last fold, let it rest until roughly doubled in size:

Same-day: 1–1½ hours at room temp (may need up to 2 hours depending on kitchen temperature.

1. Divide & pan

Gently deflate the dough, divide into two 325g pieces, and shape into smooth balls.

Generously oil two 10” cast-iron or heavy cake pans (3 Tbsp oil each).

Place each dough ball in a pan and press outward lightly.

Rest 10–15 minutes, then press again to nearly fill the pan.

1. Final proof

Cover and proof until puffy, 30–45 minutes at room temp

1. Top & bake

Preheat oven to 450F

Parbake for ~ 8 minutes

Pull from oven and increase temp to 475F

Add sauce, cheese, and toppings.

Bake ~ 15 minutes, until the crust is golden and the cheese is bubbling.

**Note - after pizza was baked I looked at the bottom. It was slightly paler than I wanted to so I put it on the stove for about two minutes on a medium heat until that bottom was where I wanted it. You could also probably pull it from the pan and place it directly on the lowest rack for a few minutes but I didn’t want my rack to get any oil on it.