- 300g water (1 1/3 cups)
- 30g olive oil (2 tablespoons)
- 7g yeast (2 teaspoons)
- 30g sugar (2 tablespoons)
- 500g flour (4 cups, can use mixure of AP & bread)
- 15g salt (2 teaspoons)
Knead till a smooth dough is formed adjusting water or flour levels as needed. Divide in half to make 2 balls. Proof for a few hours, punching down dough every ~40 min. Best if refrigerated overnight, up to a few days.
- 50g mature starter
- 150g water
- 10g olive oil
- 15g sugar
- 9g salt
- 300g flour
For one portion, knead till a smooth dough is almost formed (dough should be on wet side), adjusting water or flour levels as needed. Proof for 3 hours, folding four courners every 30 min. Cover and rest in fridge overnight. Next day
remove and proof for additional 6 hours before using.