in the cold ferment
the dough may expand at least
double in its size
source, 12 servings
dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano
dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour
haikuveg 