7 and 1/2 cups unbleached, all-purpose flour
3 and 1/2 cups lukewarm water – 100 degrees
1 tbsp. granulated yeast= 1 small package of instant
1 and 1/2 tbsp. kosher salt, and 1tsp of sugar.
In a bowl, mix the warm water with the yeast, salt and sugar. Using warm water allows the dough to rise quickly and to the right height. This dough needs at least 6-8 hrs to rise in a warm place. When it has mushroomed, use the “scoop and sweep” method.
This is done by reaching into the flour container with a cup and scooping up a full measure all at once sweeping the top of the cup level with a knife. Do not knead the dough!
Do not punch down the dough, do not play with it. With this method, you are trying to retain as much gas in the dough as possible and punching it down knocks out gas. The gas bubbles create a light and crispy crust.
To bake: preheat the oven to 425, take a handful of dough and plop it down on a prepared pizza pan (oiled and sprinkled with dry bread crumbs). Drizzle olive oil over the top of the dough along with a generous sprinkle of fresh dried herbs before baking. Pop in the oven and watch it get crusty brown providing a kitchen full splendid aroma.
After slicing, cut thick slices (toasted or not) and pour on the olive oil...
This recipe makes a lot of dough; whatever you don't use can be refrigerated.