Makes one 12″ pan pizza with a ferment time of 8-10 hours
Ingredients:
- 288g flour
- 7.2g salt
- 2.9 dry yeast
- 198g water
- 5.8 extra virgin olive oil
Mix well in a bowl, cover with cling wrap and let it sit somewhere warm for 8-10 hours (max 24)
Transfer to a well oiled cast iron skillet before topping and cooking at 500F