This recipe is easy to make. It takes two days to make. Auntie Char told me what to do and I did it.

Ready

Starter:

• 1 packet active dry yeast
• 8 oz AP flour
• 1 cup very, very warm water

Dough:

• ⅓ cup extra virgin olive oil
• 2 ¼ cup water (RT)
• 23 oz AP flour
• 1 T salt
• 1 T fresh rosemary, chopped

Topping:

• Extra-virgin olive oil
• Fleur del sel
• Pine nuts (optional)

Set

• Mixing bowls
• Measuring spoons/cups
• Kitchen Aid stand mixer
• Half-sheet pan
• Parchment paper

Go

DAY ONE

Make the starter first:

1. Whisk/dissolve the yeast in the warm water.
2. Mix the flour and yeast/water mixture thoroughly.
3. Cover the bowl with plastic wrap and let the yeast grow/rise in a cool area (eg, pantry). About 1-2 hrs. You want the mixture to double in height and look bubbly.

Make the dough next:

1. Put all the dough ingredients to the Kitchen Aid stand mixer bowl. Add the starter to this bowl.
2. Mix on low speed with a paddle for about 10-15 minutes or whenever you notice that the dough is elastic and smooth looking on the top.
3. Brush olive oil all over large bowl.
4. Transfer dough to bowl. Cover with the bowl with plastic. Refrigerate overnight. Dough will grow substantially.

DAY TWO:

1. Remove dough from refrigerator.
2. Line half-sheet pan with parchment paper.
3. Transfer dough to middle of pan and gently pat/sort of spread dough so it’s not all on one side. Do not pull/press down/punch the dough. Don’t spread the dough so that it covers the whole pan. The sides/corners will definitely be exposed.
4. Drizzle olive oil all over the top.
5. Pre-heat over to 400°F.
6. Leave the dough on the counter to rest. The idea is to let it walk itself out to the corners/sides over time (~ 1 ½ hours). Dough is done resting when you press down with the point of 1 finger and the impression remains there.
7. Sprinkle with fleur del sel or coarse sea salt and pine nuts.
8. Bake at 400°F for 30 minutes.