Long fermentation method: crunchy crust, little work.
Ingredients
- All-purpose flour
- Water
- Salt
- Dry yeast
Instructions
- Mix flour, water, salt, and yeast. Let it rest for 12 to 18 hours at room temperature.
- Shape quickly. Let it rest for 2 hours.
- Bake under a lid or Dutch oven at 425 °F for 30 minutes with the lid on, then 15 minutes without.
