Resting the dough allows the gluten network to relax and enzymatic hydration to reach 100%, producing an exceptionally tender crumb and blistered crust during high-heat convection baking.
In a large stainless bowl, combine the flour, yeast, and sea salt. Whisk vigorously for 30 seconds to aerate and distribute dry ingredients evenly.
Make a well in the center. Pour in lukewarm water and extra virgin olive oil. Stir with a sturdy silicone spatula until a shaggy, cohesive dough forms with no dry flour pockets.
Turn out onto an unfloured work surface. Knead using the stretch-and-fold method for 8-10 minutes until smooth, supple, and passing the gluten windowpane test.
Transfer to a lightly oiled glass bowl, cover with a damp linen cloth, and proof in a warm draft-free area (78°F / 25°C) for 60 to 90 minutes until doubled in bulk.
Shape into desired form, place onto a preheated baking steel or cast-iron skillet, and bake at 450°F (230°C) with steam for 22 minutes until deeply caramelized and hollow when tapped on bottom.
Discover the secret to the viral Spoonful Chocolate Cake. Learn cocoa blooming physics and ganache invert-sugar balance to create an intensely rich chocolate cake that melts luxuriously with every spoon scoop.
The sensation of the Spoonful Chocolate Cake relies on fat phase crystallization. High-percentage Dutch-processed cocoa powder is bloomed in boiling espresso to dissolve bitter polyphenols and unleash intense chocolate aromatics. The molten ganache center is formulated with invert sugar (honey or glucose) and dairy fat at a 1:1.2 ratio, keeping the lipid crystal matrix semi-liquid even at 10°C (50°F) so the cake yields effortlessly to a dessert spoon.
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