Mix everything up and set aside for 30mins
Make coil fold every half an hour until dough is smooth
Total bulk proof 4hr at 28C or until dough is puffy
Cold retard the dough overnight (optional)
Transfer to bread oven, spread the dough to fill the pan (9x11”)
Proof for 1-1.5hr at 28C
Sprinkle olive oil and dimple the dough
Add favourite toppings and sea salt
Bake at 230C for 25mins
