InstructionsReset

1. In a bowl, mix 360g warm water, sugar, olive oil, and flour until combined. Finish by mixing with a wet hand. Cover, rest 30 min.
2. Mix 20g warm water, yeast, and salt.
3. Add to dough, mix about 60 sec until no dry clumps remain. Cover, ferment 30 min.
4. Do a stretch and fold, repeat 4–5x around bowl
5. Flip seam-side down, round into ball using a 10 to 2 motion to build tension. Cover, rest 30 min.
6. Do a second round of folds, then round again into a tight ball like before
7. Cover, refrigerate 4–24 hrs.
8. Add about ¼ c olive oil to a 12" cast iron. Transfer dough to pan (bottom side up).
9. Oil fingertips, dimple and gently stretch dough into pan. If it springs back, wait a few min. 10. Cover, proof 60 min in a warm spot (70F+).
10. Drizzle more oil on top of the dough, dimple again (10–12 presses to pan bottom).
11. Cover, proof 30 min until doubled, jiggly, and bubbly.
12. Preheat oven to 500F/260C.
13. Top with flaky salt.
14. Bake 15–18 min until deeply golden
15. Remove from pan immediately, cool on rack 15–20 min before cutting.