Sort ingredients
jeccad
QR Code
Listen
Pdf
Mix Everything In a large mixing bowl.
Mix by hand or with a spoon until a shaggy dough forms. Let it rest 10–15 minutes.
Do 3–4 sets of stretch & folds over 1.5–2 hours (every 30–45 min)
Cover and let rise at room temp (ideally 70–75°F / 21–24°C) for 4–6 hours. Dough should rise in size and feel puffy.
Divide into 2 dough balls. Optional: Place in lightly oiled containers, cover, and refrigerate for 12–48 hours for better flavor.
Pull from fridge at least 1–2 hours before baking.
Preheat oven to 500°F / 260°C with a pizza stone or steel.
Gently stretch dough into a circle, add toppings.
Bake for 7–10 minutes until crust is golden and bubbly.
To freeze your dough after the bulk fermentation, divide into individual dough balls, lightly oil each dough ball to prevent sticking, wrap tightly in plastic wrap or place in a freezer-safe bag/container, and freeze for up to 3 months.
To use frozen dough, thaw in fridge overnight (8–12 hours), then let rest on the counter for 1–2 hours before shaping and baking.