Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
In a large bowl, combine 1/2 cup flour, 1/2 cup warm water and the yeast. Beat with a wooden spoon until smooth. Cover bowl loosely with plastic wrap. Let stand at room temperature for 2 to 24 hours to ferment.
Gradually stir 1 cup warm water and 2 teaspoons coarse salt into the sponge. Stir in just enough of the remaining 3 1/4 to 3 1/2 cups flour to make a dough that pulls away from the sides of the bowl. Turn out dough onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
Grease two large baking sheets; set aside. Punch down dough. Let rest for 10 minutes. Divide dough into eight pieces, oiling your hands if needed. Place four of the dough pieces on each prepared baking sheet. Using oiled fingers, press each dough piece into a 4-inch circle, making sure there is 2 to 3 inches of space between dough circles. Brush dough circles with 1 tablespoon olive oil. Using the tips of your fingers, make 1/2-inch-deep indents over the surface of each dough circle. Cover with plastic wrap. Let rise in a warm place for 30 minutes.
Preheat oven to 400°F. If necessary, re-indent tops of dough circles. Sprinkle dough circles lightly with pepper and, if desired, coarse salt.
Bake for about 20 minutes or until lightly browned on the bottoms (after 8 minutes of baking use a sharp knife to pop any large air bubbles). Transfer to wire racks; cool for 15 minutes. Serve warm or at room temperature.