👨‍🍳 Cooking with Chris

Ingredients

• 500g bread flour
• 450g water
• 10g salt
• 5g active dry yeast
• 25g olive oil (for dough)
• More olive oil for pan and topping
• Flaky salt, herbs, garlic or whatever for topping

Mix the Dough

1. In a big bowl, combine flour + yeast. Add water, and mix with a spoon until flour is worked in.
2. Add salt and olive oil, and gently mix it in (it’ll be goopy; that’s what we want). Let it rest for like 15 minutes.

Coil Folds

1. This adds strength to the dough without kneading. You’ll do 4 sets of coil folds every 25 minutes, google it if you need to.
2. With wet hands, lift one side of the dough, let it stretch, and fold it under itself. Rotate and repeat on all sides.
3. Cover with a damp towel between sets.

Cold Ferment

1. Cover the bowl tightly and refrigerate the dough for 12 to 48 hours. It should rise a bit and will be full of bubbles. 24 hours is a good amount of time.

Pan Proof

1. Get a single 9x13 pan or two 7.5x9 pans
2. Generously oil your pan (don’t skimp, at least 2-3 tbsp)
3. Gently pour the cold dough into the pan. Don’t deflate it! Add a drizzle of oil on top.
4. Let it proof at room temp for 4-5 hours, until it’s puffy and bubbly.

Dimple + Top

1. Preheat oven to 450°F (232°C)
2. With oiled fingers, dimple the dough. Top with flaky salt, rosemary, garlic, or whatever you’re into.
3. Drizzle more olive oil on top; this helps crisp the surface.

Bake

1. Bake 20-25 minutes, until deeply golden and crisp.
2. Cool in the pan for at least 10 minutes before removing.