Ingredients

• 6 cups Bob's Red Mill Organic Unbleached All Purpose White Flour or Organic Ivory Wheat Flour
• 2 1/4 tsp Active Dry Yeast
• 3 cups Warm Water divided
• 1 Tbsp Sugar
• 1 Tbsp Kosher Salt plus more for topping--we like the Diamond Kosher brand
• 1/2 cup Olive Oil divided
• Minced Garlic, Fresh/Dried Herbs, Olives, Sliced Onion, Cheese optional toppings

Instructions

1. In the work bowl of a stand mixer fitted with a dough hook, add 1/2 cup warm water, sugar and yeast. Let sit for 10 minutes until foamy.
2. Add in flour and remaining 2 1/2 cups of water and mix on low (Speed 1 on a KitchenAid mix) until all flour is incorporated.
3. Pause the mixer to scrape down the sides of the bowl, add 1 tablespoon kosher salt, then mix on medium (Speed 4) for 6 minutes.
4. At the 6-minute mark your dough will look very wet and sticky, like a thick batter (this is good). Transfer dough to a bowl rubbed with 2 tablespoons of olive oil and cover. Let rise in warm place for 2 hours, or until doubled in volume.
5. Transfer dough to an 18 x 13-inch sheet pan rubbed with 2 tablespoons of olive oil. Fold dough in half over itself. Rotate pan 90° and fold in half again. Gently press dough toward the edges of the pan to fill. If the dough keeps springing back into place, allow it to rest/relax for 10 minutes and try again.
6. Cover dough in plastic wrap and place in refrigerator for 8-24 hours.
7. When ready to bake, pull pan from refrigerator and let stand at room temperature for about an hour. Preheat oven to 450°F.
8. Cover dough with remaining 4 tablespoons of olive oil, add toppings, and sprinkle liberally with kosher salt.
9. With firm presses of your fingertips, create dimples throughout the dough, pushing all the way to the bottom of the pan.
10. Bake for 25-30 minutes, or until golden brown.