Mix the wet ingredients together

Add the wet ingredients to the flour and allow to autolyse for 20-30 minutes

Add salt to the dough and knead for 3-5 minutes until dough pulls away from the edges of the bowl and is fully incorporated

Allow dough to rest for 10 minutes before performing 4 stretch and folds every 45 minutes. This should take around 3-4 hours total

After the last stretch and fold, place the dough in a well oiled bowl and cover. Place dough in the fridge for 8-12 hours or overnight

Take the dough out of the fridge and place it in a well oiled baking pan, large cast-iron skillet, or dutch oven

Allow the dough to come to room temperature for about 2 hours (it’s okay if you need to go a little over or under this time as the dough is very forgiving)

After the dough is at room temperature, spread it out over the surface of the pan. You can really pull at it here but try not to flatten it with your hands.

Meanwhile, preheat your oven to 425 F.

Drizzle with more olive oil and dimple the dough with your fingers or knuckles being sure to make large and small dents

Add your toppings of choice, pressing them into the dough. I added sun-dried tomatoes, sea salt, and feta.

Bake uncovered for 30 minutes