Preparation

Mix the dough:

• The day before baking, mix the dough and let it spend the night in the refrigerator. Combine the flour, water, sugar, salt, and yeast in the large bowl of a stand mixer (use the paddle attachment, not the dough hook). Slowly mix until the ingredients form a ball around the paddle, about 30 seconds. Switch to the dough hook and mix on medium low for another 3 minutes. Stop the machine to scrape the dough off the hook; let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until it’s relatively smooth. At this point, the dough will resemble melted mozzarella and be very sticky. If you stretch a small piece, it will barely hold together.
• 将一个足够大的碗涂上足够大的碗，可以用1汤匙加倍时将面团固定。橄榄油。将面团转移到碗中，然后将面团旋转以用油覆盖。
• Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size.
• 将拉伸部分放回面团上。将碗旋转四分之一弯，然后重复此伸展技术。再做两次，以便您将整个360度的碗旋转，然后将面团拉伸并折叠四次。毛毛雨1汤匙。面团上的橄榄油并将其翻转过来。用塑料很好地包裹碗，然后将其冷藏过夜，或至少8到10个小时。

塑造碎石：

• 从冰箱中取出一碗面团，然后在打算烘烤之前3小时开始塑造碎石（温暖的一天2小时）。面团的尺寸几乎翻了一番。用羊皮纸或有机硅烤盘盖上13×18英寸的有框烤盘，并用2汤匙在表面上涂上涂层。橄榄油。
• 轻轻滑动面团下方的橡胶刮刀或面团刮刀，然后将其从碗中引导到锅中。面团将下沉在自己的体重下，排出一些气体，但保留足够的气体以保持一个通风的麸质网络，该网络将成长为良好的孔。
• Drizzle 2 Tbs. of the olive oil on top of the dough. (Don’t worry if some rolls off onto the pan; it will all be absorbed eventually.)
• 将整个面团表面凹进，从中心到边缘工作，将指尖向下按下以在面团中形成空心，同时轻轻将面团向下推，向下推动锅的边缘。起初，您可能只能将面团撒覆盖约一半到四分之三的锅。当面团开始抵抗时，不要强迫面团。将其放在一旁休息20分钟。油将防止外壳形成。
• 休息让面团后,另一个2 Tb的小雨s. olive oil over the dough’s surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2 inch thick. If it doesn’t stay in the corners, don’t worry; the dough will fill the corners as it rises.
• Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it’s about 1-1/2 times its original size and swells to the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 475°F.

烤面包：

• 就在烘烤之前，请轻轻取出塑料包裹，并在面团上撒上一些海盐或犹太盐。将锅放在热烤箱的中间，然后将热量降低至450°F。15分钟后，旋转锅以确保烘烤。
• Check the dough after another 7 minutes. If it’s done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.
• 将冷却架放在一张铝箔或羊皮纸上（以捕捉滴头）。使用金属刮刀将面团从锅的侧面释放。将铲子滑到碎石的一端，然后将其从锅中晃动到架子上。如果锅中有任何油，请将其均匀地倒在地面表面上。小心地从薄饼下方取下羊皮纸或硅胶衬里。在切割之前冷却20分钟。