From Adam Ragusea.

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***RECIPE, MAKES 2 LOAVES***

2 cups (473mL) lukewarm water
1 packet (2-3 teaspoons) dry yeast
1 teaspoon sugar
2 teaspoons salt
bread flour (at most 500g but I eyeball it)
olive oil
salt
pepper
garlic powder

Combine the water, sugar and yeast in a mixing bowl and let bloom 5 minutes. Put in the salt and as much flour as you can stir in with a wooden spoon. Cover and let sit 15 minutes for the flour to hydrate, after which you should be able to stir a little more flour in with the spoon.

Cover and let rise until doubled, 2 hours. Uses the spoon to punch the dough down and fold it over on itself a few times. If you have time, rise it again and repeat — I think I did it four times total. After the last spoon kneading, get rid of the spoon, split the dough into two balls, and put one of the balls in a different bowl. Oil both dough balls, cover and let rise in the refrigerator, 1-7 days.

When you’re ready to bake, preheat a pizza stone or steel in your oven at maximum temperature (I do 500ºF/260ºC). Take one of your bowls out of the refrigerator and gently flip the dough ball upside down to reveal its bubbly bottom. Put more olive oil on the surface and season heavily with salt, pepper and garlic powder.

Let the dough ball naturally stretch itself out wide as you transfer it directly from the bowl to the baking surface — bake until the garlic powder just starts to turn golden, about 10 minutes.