לחם מבצק פיצה

Pizza dough doesn’t have to be pizza.

This is a higher-hydration dough baked directly on my Baking Steel.

THE DOUGH

Whisk the dry ingredients. Add the water and knead for 3 minutes. Let it rest at room temperature for 24 hours.

Lightly shape it into a round and proof it in a basket or bowl for 1–2 hours.

Preheat your Baking Steel at 450°F. Launch the dough, toss in a few ice cubes for steam, and bake for 20 minutes.

Open the oven, rotate the loaf, lower the heat to 425°F, and bake another 20 minutes.

Let it cool before slicing. Or do what I did and rip it open too early.

Save this one.