Pan Pizza Dough

Ingredients

• 1000 grams bread flour
• 760 grams water – warm
• 22 grams fine sea salt
• 6 grams instant yeast
• 65 grams olive oil

Instructions

1. Mix flour, water, and yeast until fully hydrated and sticky, about 3 minutes.
2. Cover and rest until slightly bubbly and relaxed, 20 minutes.
3. Add salt and olive oil, then fold until cohesive and glossy, 2–3 minutes.
4. Cover and bulk ferment at room temperature until doubled and airy, 8–10 hours.
5. Generously oil a pan, stretch dough gently to the edges, and proof until puffy, 1–2 hours.
6. Top and bake at 475–500°F until the bottom is deeply golden and the crumb is light, 12–15 minutes.