Mix all ingredients together in the bowl of a stand mixer or large mixing bowl just until combined.
Let sit for 15 minutes.
Knead for 8 to 10 minutes by hand.
You may add more flour as needed, a little at a time.
The dough should be tacky, but not cling to your finger.
Transfer to a medium-sized bowl, lightly coated with oil and cover with plastic.
Let rise for 3 hours, turning and folding the dough once or twice.
Remove dough, turn and fold again, and place it back in the bowl, seam-side up.
Let rise for another 2 hours.
After the second rise, place a square of parchment on a cookie sheet.
Sprinkle the dough with flour and gently shape it into a ball or oval and set on the parchment.
Shape it in your hands right over the parchment.
Make sure there’s a good coating of flour on the top, as this will make slicing the top easier.
Place a cookie sheet into a cold oven and preheat to 4500 F.
To try and get the crust we all love, you’ll need to create some steam:
put a pan with water on the bottom rack to heat OR spray the dough with water right before putting in the hot oven to bake.
Also, if you have any deep lid that will fit over the dough and allow to rise, you can add that OR try tenting aluminum foil over the top.
Slash and use parchment corners to transfer dough to the cookie sheet and bake for 15 minutes.
Turn the dough halfway and then bake for another 20-25 minutes until done.
Place on a wire rack to cool at least 30 minutes before cutting.
