Ingredients
Directions
- 1
In a large bowl mix together the bread flour, 2 Tablespoons of the kosher salt, and instant yeast with a whisk. Add the water and using one hand, mix together the dough and the flour until all of the flour is completely absorbed into the dough. Squeeze the dough with your mixing hand to ensure everything is incorporated and there are no lumps of flour. Oil a large bowl or food container with 2 Tablespoons of the extra virgin olive oil and transfer the dough to the oiled bowl or container. Drizzle roughly 1 Tablespoon of the oil on top of the dough and cover tightly with a lid or plastic wrap. Allow the dough to rise until doubled in size.
- 2
Oil a standard rimmed 18x13” half sheet pan with 2 Tablespoons of extra virgin olive oil, making sure the entire surface and sides are coated with the oil. Empty the dough onto the oiled pan, and carefully stretch the dough to the edges of the pan. You can do this by gently pressing your hands down and away in opposite directions as you press down onto the dough, or you can carefully place the dough on back of your hands (directly onto your knuckles) and slowly move your hands apart from each other as you stretch the dough. Once the dough cannot be stretched anymore, allow it to rest for 10-15 minutes. Once rested, carefully stretch the dough until it reaches the perimeter of the pan on all four sides.
- 3
Cover the pan with a plastic baking sheet cover or wrap tightly with plastic wrap (spray the inside surfaces of the plastic wrap with cooking spray to avoid sticking). Place in the refrigerator for a minimum of 8 hours and up to 72 hours.
