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THE EVERYTHING DOUGH RECIPE:

∙450 g (2 c) warm water, 86–90 °F

∙7 g (2 ¼ t) instant yeast

∙20 g (1 ½ T) sugar

∙20 g (1 ½ T) olive oil

∙15 g (2 ½ t) salt

∙680 g (3 ¾ c) all-purpose flour

1. Combine the warm water in a tall, lidded 6 -qt container. Stir in yeast then add the sugar, olive oil, salt, and flour.

2. Stir with a sturdy spoon for 15 seconds until a shaggy mass forms. Wet your hand and squeeze the dough until it is homogenous.

3. Cover and rest at room temperature for 20-25 minutes or until the dough has risen by about 50%.

4. Refrigerate overnight (or ferment 90 minutes more at room temperature for same-day use). The dough can stay in the fridge up to 7 days.

Large Loaf

1. Flip cold dough onto a lightly floured surface, sticky side up. Stretch‐and‐fold the left and right sides, then the remaining corners. Flip seam-side down and tighten by tucking and rolling 20–30 times.

2. Dust a proofing basket and the loaf with flour. Place seam-side up; proof 45–75 minutes at about 80 °F.

3. Preheat a Dutch oven to 480 °F/250C (25 minutes).

4. Turn loaf seam-side down into the hot pot, dust with semolina, score six 1-inch-deep slashes, cover, and bake 20 minutes. Remove lid; bake 25–35 minutes more. Cool on a wire rack.

Baguettes

1. Divide cold dough into four 300 g pieces; preshape tight rounds, cover, and rest 15 minutes.

2. Flatten, roll, and taper each piece to a 12”/30cm cylinder. See video for technique. Place seam-side down on pan-sprayed parchment, 4”/10cm apart; cover and proof 45–60 minutes.

3. Slash four 45° cuts, mist with water, cover with an inverted foil pan, and bake 15 minutes at 450 °F/230C. Remove cover; bake 15 mins more.

Pizza

1. Divide dough into four 300 g pieces and preshape into loose balls; rest covered, 30–40 minutes on an oiled sheet tray. Preheat oven with steel or stone to 550 °F/285C.

2. Press and stretch one ball to a 10-11-inch round, transfer to a semolina-dusted pizza peel, sauce and top, stretch pizza to 12-13”, then bake 6–10 minutes.

Bagels

1. Divide dough into eight 150 g pieces; preshape and round into tight balls; rest 15 minutes.

2. Bring 2000 g/mL water and 50 g molasses to a boil.

3. Roll each ball to an 8-inch rope, seal into a ring, proof on an oiled sheet pan.

4. Boil 15 seconds per side, seed as desired, bake on soaked burlap boards, bottom side up for 5 minutes at 475 °F/245C. Flip onto a baking steel, and bake 15 minutes more.