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Mix all the ingredients in a bowl or stand mixer until medium development.
Perform 3 sets of stretch and folds during bulk fermentation at 30-minute intervals.
After cold bulk fermentation overnight, divide the dough, shape it into balls, and proof for 5-6 hours until soft and relaxed.
Preheat oven with a Baking Steel, shape the dough into a circle, top with desired ingredients, and bake at 550°F (285°C).
Repeat for the remaining dough piece.
For more detailed instructions, check the original recipe link.