Ingredients:

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100g Starter

360g warm Water

500g Flour

15g Olive oil

10g Salt

15g Honey/sugar (optional)

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Making the dough:

Add water and starter together mix well and then add olive oil. You can add your honey here at this time as well else you can add it when doing the flour mix.

Add flour, salt, honey/sugar either separately and mix or on top of the starter and water mix, stir it lightly.

Mix all together.

Once mixed it will still be sticky that's ok. Cover and let it sit for 30 minutes.

Stretching the dough:

After first 30 minutes stretch the dough. Do one side, turn stretch, turn and so on. At least four times. Stretch as high as you can, wiggle it as you stretch it, before it breaks. If it does that's ok, keep stretching. Once done cover for 30 minutes and do it again at least 4 more rounds.

Once you feel the dough getting firm usually after the 4th round is stretching cover and let it rise, double in size, for 4 hours. Depending on climate it came be sooner or longer. once its doubled the longer you let it sit the more sour it will get.

Getting ready for the fridge:

Once you have your desired time to rise. Get your banneton dust it with corn meal, rice flour or regular flour will work or plastic wrap with olive oil on it. You can use a bowl, best results use olive oil only with no dusting with flour.

Put the dough on a little floured or no floured surface and shape into a ball. Use the surface to drag the dough by cupping the opposite side and pulling it towards you. Turn it and keep doing till it's nice and tight. Flour top with both rice or flour and corn meal unless your are doing the bowl.

Place it in banneton or bowl top down and cover. For an hour on the counter. Then put in the fridge for at least 8 hours.

Baking:

Cast iron pan in oven second bottom shelf and pre heat oven to 450 for 30 minutes.

Take the dough out fridge and parchment paper. Tear off a piece of paper to size of dough with room to spare. Turn the banneton or bowl over and dough will plop down. Using a sharp blade at an 45 degree angle, make your cut ¼ deep from one side to the other. Put what ever design you want on it.

Place it in the cast iron for 20 minutes for thick crust or 30 minutes for thin.

Thick crust - uncover for 18 to 20 minutes depending on your crispiness level.

Thin crust - uncover for 8 to 10 minutes depending on your crispiness level.

Total bake time is about 40 minutes total.

Take out of the oven and let cool for few hours and slice and enjoy. Best longevity, place in plastic wrap. Should last 5 days.