4½cupsflour (567 g)recommended bread flour, or can use all-purpose, or 00 chef's flour
1¾teaspoonkosher salt (11 g)
1¼teaspooninstant yeast (4 g)
2cupscool water (454 g)
3tablespoonolive oil (42 g)divided
In the bowl of a stand mixer fitted with a dough hook attachment, combine the first 3 ingredients. Add water; mix on slow speed for 30 seconds or until a coarse, shaggy dough forms. Add ⅔ of your oil (about 28 grams/2 tablespoons). Increase speed to medium; mix 30–60 seconds to make a wet, coarse, sticky dough (it may seem too wet at this stage). Let rest 5 minutes to fully hydrate.
Increase mixer speed to medium-high; mix 30–60 seconds or until smooth and sticky (dough should be soft, supple, and sticky to the touch, and offer little resistance when pressed with a wet finger).
On a clean work surface, use 1 teaspoon oil to coat a 15-inch work surface. Rub some oil on a plastic bowl scraper and your hands; use a scraper to transfer the dough to a work surface. Flatten dough. Lift one end, folding it toward the center; left opposite end to flip it over the folded end. Fold in the 2 wide ends in the same manner to make the dough a loose ball. Flip dough so it is smooth side up. Cover with an inverted bowl and let rest 5 minutes. Repeat the process three more times. By the fourth time, the dough will become much smoother and gluten will be fully developed. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and refrigerate 12–72 hours
Quick reminder on the oil: Use ⅔ of it (2Tbs or 28g) in the dough recipe. Reserve the other Tbs to smear on the counter to prevent the dough from sticking. Add a bit more oil on the counter if needed.