• 360 g water + 20g
• 10 g sugar
• 25 g olive oil + ¼ c to oil pan + more to drizzle
• 450 g bread flour
• 4 g yeast
• 12 g salt

Mix 360 g water, sugar, 25 g olive oil, and flour in bowl. Start mixing with a spoon and switch to wet hand when the spoon is not effective. Cover and let rise for 30 minutes

Add 20 g water, yeast, and salt. Mix well with wet hand. Cover and ferment for 30 minutes.

Do slap & fold. Rest 30 minutes. Another slap & fold.

Ferment in fridge for 24 hours (min. 4 hours).

Oil cast iron pan with ¼ c oil. Place dough in pan and stretch out to fill pan. Dimple with oiled fingers. Let rest for 1 hour and 15 minutes.

Drizzle dough with olive oil. Dimple again. Rest again for another hour.

Heat oven to 500° F.

Sprinkle with Flaky Salt. Bake for 15-18 minutes.

Day 1: 60 minutes
Rest for 24 hours
Day 2: proof 2 hours 15 minutes
Day 2: bake: 18 minutes

Source: Brian Lagerstrom