Mix
Mix the active starter, warm water and bread flour. Cover and rest 30 minutes.
Time: 30 minAdd salt and oil
Add the salt and 22–23 g olive oil. Pinch and squeeze them into the dough until it comes together, then rest 30 minutes.
Time: 30 minBuild strength
Complete 3 stretch-and-fold sets, spaced 30 minutes apart.
Time: 30 minBulk ferment
Continue bulk fermentation until the dough is visibly airy, puffy, bubbly and very jiggly.
Pan the dough
Generously oil one large pan, approximately 14.8 × 9.6 inches. Add the dough, rest 20–30 minutes, then gently stretch it toward the corners. If it springs back, rest and stretch again.
Time: 20–30 minFinal proof
Cover and final-proof until puffy and bubbly, usually 45–90 minutes depending on temperature.
Time: 45–90 minDimple and bake
Dimple with oiled fingers, add your toppings, and bake at 425°F / 218°C until golden and 205–210°F internally, generally 22–30 minutes.
Time: 22–30 minCool
Cool in the pan for 5 minutes, then transfer to a rack.
Time: 5 min