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

500g bread flour

375g water

15g sea salt

1g active dry yeast

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.