Prepare the Poolish

• Combine flour, water, and yeast until smooth and fully hydrated.

• Cover and rest at room temperature for 1 hour.

• Refrigerate for 18–24 hours.

Make the Final Dough

• Transfer the fermented poolish to a mixing bowl.

• Add yeast and gradually incorporate the flour.

• Slowly add the cold water while mixing.

• Add salt and olive oil.

• Knead until smooth, elastic, and fully developed.

Strengthen the Dough

• Perform 3–4 stretch-and-folds.

• Rest the dough for 20 minutes between each fold.

Cold Fermentation

• Cover tightly.

• Refrigerate for 24–48 hours.

Dividing & Proofing

• Divide into 280g portions.

• Shape into rectangular dough pieces or dough balls.

• Proof at room temperature until nearly doubled in volume.

Shaping & Topping

• Dust the work surface generously with flour.

• Stretch gently into a long rectangular shape.

• Preserve as much gas as possible for an open crumb.

• Apply toppings lightly to avoid weighing down the dough.

Baking

• Bake in a deck or stone oven at 260–280°C.

• Bake for 8–12 minutes until deep golden and crisp.

Finishing

• Drizzle with extra virgin olive oil.

• Garnish with basil, burrata, rocket, or other fresh toppings.

• Slice into long strips and serve immediately.