Instructions

1. 1

   Mix flour and salt in large bowl. Make a well in center.

   • 💡Use a big bowl - dough will triple
   • 💡Don't let salt touch yeast directly
2. 2

   Dissolve yeast in warm water, let bloom 5 minutes. Add oil.

   • 💡Water should be 105-110°F
   • 💡Should get foamy
3. 3

   Pour liquid into flour. Mix until shaggy dough forms.

   • 💡Dough will be very sticky
   • 💡No kneading needed!
4. 4

   Cover tightly. Rise at room temp 1.5-2 hours until tripled.

   • 💡Longer rise = more flavor
   • 💡Should be jiggly when shaken
5. 5

   Turn onto floured surface. Fold into rough ball. Rest 15 min.

   • 💡Don't punch down
   • 💡Handle gently to keep air bubbles
6. 6

   Shape into tight ball. Rise 30-45 min on parchment.

   • 💡Seam side down
   • 💡Should increase 50% in size
7. 7

   Bake in preheated Dutch oven at 450°F. Covered 20 min, uncovered 15 min.

   • 💡Score top with sharp knife
   • 💡No Dutch oven? Use sheet pan with water