Active Time: 15 Minutes
Total Time: 24 hours
1 Half Sheet Pan
In the bowl of a stand mixer place the water, bread flour, Instaferm Red, 17g extra virgin olive oil, and diastatic malt powder.
Begin mixing on low and add the salt.
Mix for 10 minutes on low speed.
This is a high hydration dough, it will be sticky. Do not be alarmed by its appearance.
Pour the dough into a container 3-4 times its current size. Do not underestimate how much this dough is going to rise.
Cover the dough and allow it to rise overnight. The dough will triple in size.
Preheat oven to 425°F.
Pour ¼ cup of oil onto a half sheet pan or cast iron pan and spread it edge to edge. Be sure to coat the entire pan.
Cover the dough with a damp towel and allow it to proof for 30 minutes.
Mix together the water and salt for the brine until the salt is dissolved.
Once the dough has proofed remove the damp towel. Press your index, middle, and ring finger into the dough to make 3 dimples. Only press down ¾ of the way into the dough. Make 2 lines of 3 dimples in the dough.
Fill each dimple with a few drops of brine until they are all filled.
Bake at 425°F for 17-18 minutes or until the dough reaches 205°F.
Serve immediately or wrap and keep for a week.