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In the stand mixer bowl combine: warm water
Let stand 5–10 min until foamy. No foam? Start over with fresh yeast & water. (Water needs perfect temp. and yeast has to be fresh).
Once it turns foamy, add oil
Whisk to combine and put bowl aside.
In a seperate bowl: mix bread flour with salt
Place bowl with yeast on stand mixer. Slowly begin to add your salted bread flour into the mixer bowl with mixer on low speed.
Increase to medium; knead 8–10 min. Dough should be soft, slightly sticky, and elastic. Add 1-2 Tbsp of water at a time if still crumbly.
Lightly oil dough and bowl.
Cover with plastic wrap; rise in warm spot 1–2 hrs until doubled.
Rise in warm spot 1–2 hrs until doubled.
Spread flour across board (helps prevent dough from sticking to board)
Divide dough into 8 pieces
Flatten each piece slightly
Fold top and bottom to center, pinch seam, then roll into an oval.
Pinch ends to taper.
Place on floured sheet; cover 10–15 min. Meanwhile preheat oven 425 °F. Place small pot of hot water on bottom rack.
Using lame, slash a single lengthwise cut ¼" deep.
Bake 20–25 min until deep golden and hollow when tapped (check at 15 min, rotate tray if needed).
Cool on rack 15 min—the crust crackles as it sets.