Ingredients
Units
Scale
- 6 1/4 cups bread flour (30 oz. or 850g)
- 2 1/2 cups water (room temperature)
- 2 1/4 tsp. active dry yeast (from one 1/4-oz. packet)
- Pinch of sugar
- 1/2 cup warm water (105ºF to 110ºF)
- 1 Tbsp. Morton kosher salt
- Extra-virgin olive oil
- Flaky sea salt
- Fresh rosemary (chopped)
Instructions
- In the bowl of the stand mixer fitted with a dough hook, combine the flour and room temperature water and stir on the lowest setting until a loose dough forms. Scrape down the sides of the bowl to make sure there are no dry bits of flour. Cover with plastic wrap and let sit at room temperature for at least 30 minutes, up to 2 hours.
- In a small measuring cup stir together dry yeast, pinch of sugar and ½ cup of warm water. Set aside until the yeast is frothy about 5-10 minutes. If the yeast doesn’t start bubbling in 10 minutes, your yeast is likely bad, so try again.
- Pour the yeast mixture into the flour mixture and stir on a low speed until all of the water is incorporated. Add in the salt and increase the mixer speed to medium. Stir for five minutes.
- Grease a large glass bowl with 3-4 tablespoons of olive oil and scrape the dough into the oiled bowl. Cover and set in a warm place (75ºF to 80ºF) for 2 hours or until the dough doubles in size.
- Coat the pans (rounds or half sheet pan) with olive oil, aiming for ⅛ to ¼ inch of oil.
- If you are using two 9-inch rounds, turn the dough out gently on a clean work surface and divide the dough in half. If you are using the half sheet pan turn the dough out directly on the pan.
- Gently stretch the dough to fit the size of the pan(s). If the dough starts to spring back, cover the pan quickly and let the dough relax for 5-10 minutes. Then continue stretching the dough to the appropropriate size. Cover with a piece of oiled plastic and refrigerate for 8-24 hours.
- Set the pans in a warm place until the dough rises to the tops of the pans, 45 minutes to 1 hour. While the dough is completing the second rise, preheat the oven to 450ºF.
- Drizzle olive oil on the top of the dough and then using greased hands, make indentions in the dough by pressing your finger all the way to the bottom of the dough. Creating a “dimpled” effect. Top with rosemary or other toppings.
- Bake for 25 to 35 minutes.