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- 1/2 cup water
- 1/2 cup flour
- 1 1/2 tsp. yeast
- 3 cups flour
- 1 cup water
- 1 tsp. kosher salt
- olive oil
- Add 1/2 cup water, 1/2 cup flour, and yeast. Let sit until bubbly, about 10-15 minutes.
- Add remaining ingredients and put in a stand mixer with a dough hook. Run on low speed for 5 minutes or until dough is smooth. Coat in olive oil.
- Let rise for four hours or overnight in the fridge. If doing a slower rise, you can keep this dough in the fridge for three days, punching down the dough as needed.
- Bake on a well oiled pan, and sprinkle Hawaiian salt before baking at 450-475 degrees, usually for 15-17 minutes.