600g lukewarm water
1.2 tsp active dry yeast
15g Honey
800g all purpose flour
18g salt (Diamond Crystal)
- Mix water, honey & yeast. Let sit for 5min
- Somewhat Mix water & flour
- Add 50g Olive oil
- Finish mixing dough. Leave @ room temp 12-14hrs
- Oil quarter sheet pan (~2-3Tbsp) & gently pour out
- Gently Stretch to pan. It won’t stretch the full way. Give it 1-2 more stretches w/in next 30min
- Either gently oil top or not. (to not dry out, Samin doesn’t)
- Mix 80g water & 5g salt for brine
- Oil hands. Dimple
- Pour brine all over
- Possibly add more oil on top
- Preheat oven to 450F
- Cook ~25min, check at 20. Add flaky salt midway if you want
- Enjoy.
Actual Recipe from Samin:
For the dough:
2½ cups (600 grams) lukewarm water
½ teaspoon active dry yeast
2½ teaspoons (15 grams) honey
5 1/3 cups (800 grams) all-purpose flour
2 tablespoons (18 grams) Diamond Crystal Kosher salt or 1 tablespoon fine sea salt
¼ cup (50 grams) extra-virgin olive oil, plus more for pan and finishing
Flaky salt for finishing
For the brine:
1½ teaspoons (5 grams) Diamond Crystal Kosher Salt
⅓ cup (80 grams) lukewarm water