This recipe is very similar to Jim Lahey’s no knead pizza dough. There are a few differences in the technique. A little more time and patience, is required you can decide if it’s worth the extra effort.

First whisk the flour and yeast, next incorporate the water. Mix and then make a well in the center. Pour in the salt and let rest for 20 minutes uncovered.

Next, we’re going to fold each corner into the center one at a time. So fold, turn the bowl and fold again. Continue this process for about 1 minute. Then let the dough rest for 20 minutes.

Continue this process 3 times, but the 3rd time you’ll notice a little bounce or spring in the dough. This is ideal.

Now you’re going to let this dough rest covered for 7 hours and the dough will double in size. It’s likely best to divide this work into two days. Leaving the dough in the fridge overnight is a good strategy.

Remove the dough and check out the beautiful air bubbles, allow dough to sit a room temp for a couple of hours. It’s going to rise a bit again...

Preheat your Baking Steel at 450°F for about 45 minutes and place a sheet tray or pan on the bottom rack at the same time, we’re going to create some steam.

Flour a work surface with a combination of flour and semolina. Mix both well on top of parchment paper.

Remove the dough and place carefully on parchment. You’re going to form into a rectangle about 10- x 16-inch, don’t stress over the size. Just not too thin....

Divide the dough with a bench scraper into 4 long strips and let rest for 20 minutes.

Now we have to launch, the back of a sheet tray is a good tool. Slide the parchment on the back side of a sheet tray. Carefully, this dough is soft. I did all four at the same time, an easier strategy may be to start with two, and then repeat.

Immediately after the launch, place ½ cup of water into your steam pan. Close the oven and bake for 20 minutes until golden brown. Boom! You’re done...