Jim Lahey's Pizza Bianca

Ingredients

• 200 grams all-purpose flour, plus more for dusting
• 1 gram active dry yeast
• 4 grams fine sea salt
• 4 grams sugar
• 175 grams cool water, plus more if needed
• 20 fresh rosemary leaves
• 4 grams coarse sea salt
• 30 grams extra-virgin olive oil for drizzling, plus more for the bowl

Directions

1. In a medium bowl, stir together the flour, yeast, fine sea salt, and sugar until everything is evenly combined. Pour in the water and mix with a wooden spoon or your hands for at least 30 seconds, just until the dough is soft and loose. It should feel a little tacky; if it seems too dry, work in more water, up to 2 tablespoons.
2. Rub a thin layer of olive oil inside a large bowl, then place the dough in the bowl. Cover it with a plate or plastic wrap and leave it at room temperature, about 72 degrees F, for at least 9 hours and as long as 12 hours, until it has doubled.
3. Dust your work surface generously with flour and turn the dough out onto it. Fold it onto itself 2 or 3 times, then divide it into 2 somewhat flat balls. Set the dough in a warm place away from drafts, cover it with a very damp tea towel, and let it rise until doubled, 1 to 2 hours.
4. Half an hour before the second rise is done, set a pizza stone in a gas oven about 8 inches from the broiler. Heat the oven on bake at 500 degrees F for 30 minutes, then change the setting to broil for 10 minutes.
5. Form one dough ball into a disk, the way you would for pizza, and move it to a floured peel. Scatter half the rosemary over the top. Use your fingertips to press dimples across the dough.
6. Use quick, sharp motions to slip the dough from the peel onto the hot stone. If the dough catches, carefully lift around the edges and dust the peel with additional flour.
7. Broil the pizza until the indentations are still pale, about 3 1/2 minutes. Slip the peel beneath the pizza and move it to a rack. Top it with half the coarse salt, drizzle with half the oil, and let it cool for at least a few minutes before slicing and serving.
8. Shape and broil the second dough ball the same way.