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richard.steele
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Combine the water, sugar and yeast in a mixing bowl and let bloom 5 minutes
Add salt and as much flour as you can stir in with a wooden spoon
Cover and let sit 15 minutes for the flour to hydrate, then stir in more flour with the spoon
Cover and let rise until doubled, about 2 hours
Use the spoon to punch the dough down and fold it over on itself a few times
If you have time, rise and repeat the folding process multiple times (up to 4 times total)
After the last spoon kneading, split the dough into two balls and put each in a separate bowl
Oil both dough balls, cover and let rise in the refrigerator for 1-7 days
Preheat a pizza stone or steel in your oven at maximum temperature (500°F/260°C)
Take one dough ball out of the refrigerator and gently flip it upside down
Put olive oil on the surface and season heavily with salt, pepper and garlic powder
Transfer the dough directly from the bowl to the hot baking surface, letting it naturally stretch
Bake until the garlic powder just starts to turn golden, about 10 minutes
Remove from oven and cool before serving