In the evening, around 8:00-10:00PM, add all your ingredients in order as listed into your bread machine. Set the machine to a dough cycle which will work to knead and rise the dough a few times during its cycle. I use the KBS bread machine and for me it is cycle 14 titled “Leaven Dough”. Go to bed while the machine works!

If using a stand mixer, add in your wet ingredients, give it a good stir and follow up by adding in your dry ingredients and incorporating them using a dough hook. I personally prefer using a bread machine because of its multi knead and rise cycles, but if you are just using a stand mixer, you may have to let the dough knead for quite awhile to achieve that elastic dough texture. When finished, cover with a wet tea towel and let it sit in a warm place over night.

In the morning, remove the dough from your bread machine or bowl onto a non floured counter. Wet your hands as you remove the dough since it will be a little too sticky for dry hands to work with. Shape into a ball, cover with a damp towel and let sit for about 20 minutes.

Use your hands to press the dough gently down into the shape of your pan. I use any pan from a pizza pan to a cookie sheet. If your pan has holes in the bottom like a pizza pan, grease it well. If not, sprinkle a heavy amount of cornmeal on the bottom to help prevent sticking and give a yummy flavour too.

Pick up your dough, place it onto the pan and press your fingers down into the dough to create “craters” and dents thru the dough. This will help your olive oil and toppings sit well.

Speaking of, add your toppings! I like starting with olive oil, fresh minced garlic and then finishing with parsley and rosemary.

Bake at 400 for 18-20 minutes.

Slice and serve warm with olive oil and balsamic vinegar to dip.

Keeps 5-7 days in the fridge and reheat beautifully.