Ingredients:

  • 4 cups (480g) all-purpose flour
  • 1 ½ cups (360ml) water, lukewarm (about 110°F)
  • 1 ¼ teaspoons (7g) instant yeast
  • 2 teaspoons (10g) salt
  • 2 tablespoons (30ml) extra virgin olive oil
  • Additional flour, as needed for dusting

Instructions:

  1. Combine flour, yeast, and salt in a mixing bowl. Gradually add lukewarm water and olive oil while mixing with a wooden spoon until a shaggy dough forms.
  2. Transfer the dough to a lightly floured surface and knead gently to form a rough ball (about 3-5 minutes).
  3. Place the dough back in the bowl, cover with plastic wrap, and let it rise at room temperature for about 1 hour until doubled in size.
  4. Transfer the dough to the fridge for 12-18 hours in a covered bowl (this enhances flavor and texture).
  5. On a floured surface, carefully turn the dough out and divide it into two portions. Stretch and shape each into a rectangular loaf without deflating too much.
  6. Place the loaves on a floured kitchen towel and cover. Allow to rise for 45 minutes while the oven preheats.
  7. Preheat the oven to 450°F (230°C), with a pizza stone inside if you have one.
  8. Transfer the loaves carefully onto the baking stone or sheet lined with parchment. Bake for 25 minutes until golden brown and crispy.
  9. Allow the loaves to cool on a wire rack before slicing.