Preperation

You will need a bowl for mixing the ingredients, an oven safe baking tray.

Add the wet ingredients into a bowl before adding the dry ingredients. Whisk ingredients until everything dissolves in the water and everything is well combined.

Kneading

The dough will be sticky, so much so that you'll only be able to mix the ingredients before leaving it to rest.

Put the dough in the fridge straight away and leave it for 20 minutes so the gluten can start forming. After twenty minutes provide the first set of "coil folds".

Repeat this process at least three times. Place the dough back in the fridge after every set of folds.

Cold Bulk Fermentation

Leave the dough in the fridge for 10-48 hours, every 10 hours or so take out the dough and perform coil folds to deflate the dough back down.

Preshaping

Prepare the baking tray with oil so the dough won't stick. Then with wet hands transfer the dough from the bowl to the baking tray and perform a final coil fold in.

The dough will need 2-4 hours to come up to temperature, in the last hour preheat the oven to 250 degrees. Use a pizza stone if you have it.

Final Shaping

Like with Focaccia, use your fingers to poke the dough and leave holes. This will make it so that oil will gather into puddles, causing part of the dough to under cook. Cover the surface of the pizza with a Marinara sauce.

Baking

As soon as the pizza is in the oven turn the temperature down to 230 degrees and cook the pizza for 15 minutes. Take the pizza out, cover with other toppings such as cheese and cook for another 10 minutes in the oven.

Leave to set for 10 minutes before eating.