Ingredients Jump to Instructions ↓

  1. Sponge:

  2. 10 lbs 8 oz Water

  3. 9.88 oz Fresh yeast

  4. 9 lbs 14 oz Bread Flour

  5. 3 lbs 11 1/3 oz Virgin Olive oil

  6. Dough:

  7. 5 oz Salt

  8. 4 lbs 15 oz Bread Flour

Instructions Jump to Ingredients ↑

  1. Warm the water to about 100°F. Dissolve yeast in the warm water. Add the yeast mixture to the flour for the sponge. Add the oil.

  2. Mix to form a soft dough. Beat well for approximately 5 minutes, or until the sponge starts to become smooth. Cover and leave at room temperature until doubled in size, approximately 1 hour.

  3. Stir down and add the ingredients for the dough. Beat for a few minutes to form a smooth dough, which will be very soft and sticky. Cover and allow to ferment at room temperature until doubled in size, approximately 1 hour.

  4. Lightly oil sheet pans. Handling the fermented dough as little as possible, scale it into portions weighing 18 oz. This is usually done by approximation to avoid having to handle the dough. Deposit the dough on a greased and floured sheet pan.

  5. Shape very lightly into rough ovals or rectangles on the oiled pans. The dough will be very sticky; handle as little as possible. Dust tops with extra flour. Proof at room temperature until the dough doubles in volume and the flour on the top starts to crack slightly. Bake at 425°F for about 30 minutes, until golden. Cool on a wire rack.


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