Jim Lahey’s Pizza Bianca

Combine flour, 1/2 teaspoon salt, sugar, and yeast in the bowl of an electric mixer, and slowly add 1 cup cold water.

Mix on low speed until ingredients begin to combine, increase speed to medium-high, and continue to mix for about 10 minutes until the dough is smooth, elastic, and cleanly pulls away from the sides of the mixing bowl.

Place dough in an oiled bowl, and allow to rest for 2 to 4 hours until it has doubled in size.

Split the dough into halves, and form each into a log.

Place each log on a generously floured surface, and allow it to rest until the formed dough doubles in size again, at least 1 hour.

Put dough on a lightly floured baker’s peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch.

Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.

Place a baking stone, sometimes known as a pizza stone, in the oven.

Set oven to broil, about 520 degrees.

Slide pizza onto baking stone with the baker’s peel.

Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.