Ingredients 

• 2 1/2 cups all-purpose flour (about 300 g)
• 1 cup + 1 Tbsp + 1 tsp warm water (about 260 g/ml)
• 1 1/4 tsp active dry yeast (about 4 g)
• 1 1/4 tsp sugar (about 5 g)
• 1 1/4 tsp fine salt (about 7 g)
• 1 tsp extra-virgin olive oil (for the dough)
• 2–3 Tbsp extra-virgin olive oil (for oiling container/pan + topping, as needed)

Step-by-Step Instructions

1. Mix water, yeast, sugar.
   In a large bowl, whisk together warm water + yeast + sugar until dissolved.
2. Add flour gradually.
   Add the flour a little at a time, mixing with a fork until no dry flour remains. The dough will look sticky and shaggy.
3. Rest — 8 minutes.
   Cover and rest 8 minutes to fully hydrate the flour.
4. Add salt + oil.
   Mix in the salt and 1 tsp extra-virgin olive oil until incorporated.
5. Rest — 20 minutes (in an oiled container).
   Transfer the dough to a well-oiled container (or oil your bowl well). Cover and rest 20 minutes.
6. Fold #1, rest 20 minutes.
   With wet hands, lift one edge of dough and fold it over itself. Rotate and repeat until you’ve done 4 folds total. Cover and rest 20 minutes.
7. Fold #2 and #3.
   Repeat the same folding process two more times, each followed by a 20-minute rest.
8. Pan + final rise — 1 hour 30 minutes.
   Generously oil a 9x13-inch pan. Gently transfer the dough into the pan. If it resists stretching, let it relax 10 minutes, then gently stretch again toward the corners.
   Cover and proof 1 hour 30 minutes, until puffy and jiggly with visible bubbles.
9. Oil + dimple.
   Drizzle olive oil over the surface. Oil your fingertips and press straight down to make lots of dimples.
10. Bake (center rack, convection).
    Bake at 400°F (200°C) for 20 minutes on the center rack of a convection (fan) oven, or until deeply golden with crisp edges.
11. Cool slightly & slice.
    Let cool 10–15 minutes, then cut into squares.

Tips & Tricks for Maximum Bubbles

• Sticky dough is the secret. Don’t add extra flour—use wet hands and oil.
• Handle gently. The less you deflate it, the bubblier it stays.
• Don’t skimp on pan oil. It boosts flavor and gives a crisp, fried-like bottom.
• Cool kitchen? Add 10–20 extra minutes to the final proof.