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SPONGE
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1. Sprinkle the yeast over the warm water and whisk
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2. Let stand about 10 minutes, until creamy
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3. Add flour and cover tightly. Let stand 45 minutes
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5
DOUGH
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4. sprinkle yeast over warm water and whisk it.
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5. Let stand about 10 minutes, until creamy
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6. Stir the yeast mixture and olive oil into the sponge
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7. Whisk in one cup flour
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8. Stir in salt and remaining flour and mix until well-blended
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9. Knead on lightly-floured surface until soft and well-blended, about 8-10 minutes
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10. Place the dough in a lightly oiled container, cover tightly, and let rise until doubled, 1 hr 15 min
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CHECKPOINT: dough should be soft, delicate, and full of air bubbles
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11. Flat on an oiled 11 x 17 baking pan, press out with oiled or wet hands
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12. Cover with a towel and let it relax for 10 minutes, then stretch out again until it reaches the edges
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13. Cover with a towel. Let rise 45 min to an hour, or until it is filled with air bubbles
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14. Preheat oven to 425 F
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15. Dimple dough vigorously and add the olive oil, sea salt, and rosemary.
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16. Put dough in the oven
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17. Spritz the walls and floor of the oven with cold water 3 times in the first ten minutes of baking
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18. Bake until crust is crisp and top golden, about 20-25 minutes
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19. Remove from pan and immediately place on rack to cool.
