Homemade Roman-Style Pizza Pockets

Ingredients

• 1kg bread flour, plus more for dusting
• 20g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
• 7g instant dry yeast, such as SAF
• 800g room temperature water
• 80g extra-virgin olive oil, divided, plus more for bowl and finishing
• Coarse sea salt, such as Maldon or fleur de sel

Directions

1. For the dough, whisk the flour, salt, and yeast in a large bowl until the mixture looks even. Pour in the water and mix with a wooden spoon until all the flour is hydrated, about 2 minutes. Add 40g (1.4 ounces; 3 tablespoons) olive oil and mix it in, switching to your hands if that is the easiest way to coax the oil into the dough. Move the dough to a clean large bowl lightly coated with olive oil, cover it with plastic wrap, and leave it at room temperature for 1 hour.
2. Turn the dough out onto a clean floured surface, then flour your hands and the top of the dough. Press it into a large rectangle with the long sides running parallel to the counter edge. Carefully stretch the top long side upward and fold it toward the center. Stretch the bottom long side the same way and fold it toward the center, then pinch the folded edges together to close the seam. Turn the dough 90 degrees and do the same folding and sealing again. Turn it another 90 degrees and repeat the fold once more. Drape a clean kitchen towel over the dough and rest it for 15 minutes.
3. Do the same full folding sequence one more time, making 6 folds in all. Set the dough back in a lightly oiled large bowl with the seam underneath. Drizzle it lightly with olive oil and gently spread the oil across the top with your hands. Cover the bowl snugly with plastic wrap and refrigerate for at least 18 hours or up to 3 days.
4. For baking the pizza, take the dough out of the refrigerator and let it stand at room temperature for 10 minutes. Lightly coat a 13-by-18-inch rimmed baking sheet with vegetable cooking spray. Add the remaining 40g (1.4 ounces; 3 tablespoons) olive oil to the sheet pan and use your hands to spread it across the whole inside surface, including the rim. Place the dough seam side down on the prepared pan and gently ease it outward with your hands so it mostly fills the pan; it is fine if it does not reach every edge yet. Dust the top lightly with flour, cover with a clean kitchen towel, and let it rise at room temperature until it is extremely soft, puffed, and almost doubled, 1 1/2 to 2 hours.
5. 1 hour before baking, set an oven rack in the lower-middle position. Put a baking stone or Baking Steel on the rack and heat the oven to 550 degrees F (290 degrees C). With floured hands, gently press from the center outward to stretch the dough into the pan corners. Make 8 equal rectangles by first drizzling olive oil where the cuts will go, then cutting along those oil lines with a bench scraper. Drizzle additional olive oil over the dough and gently spread it over the full surface with your hands. Scatter coarse sea salt over the top. Place the whole baking sheet in the oven directly on the baking stone.
6. Bake until the dough is fully baked and the top is a deep golden brown, about 16 minutes, turning the pan midway through. Cool the pizza in the pan on a wire rack for 5 minutes, then use a spatula to separate the pieces. Just before serving, put the pizza pieces back in the oven directly on the baking stone and bake until the bottoms are evenly crisp and browned, about 4 minutes. Move them to a cutting board, slice each piece in half on the diagonal, then cut a slit down the center of each exposed interior side to create a pocket. Fill the pockets however you like and serve right away.