Sicilian.
You'll mix the poolish in the morning, mix the dough that evening, and bake the next day. All the dry ingredients you need are in the box, and the recipe tells you when to do each step.
- Bag A
- Poolish. A quarter of the flour with a pinch of yeast mixed in.
- Bag B
- Dough. The rest of the flour with the salt, the malt and the rest of the yeast mixed in.
- Water
- You'll add it twice: warm water for the poolish, then cool water for the dough.
- Olive oil
- A good amount goes in the dough and another pour goes in the pan.
- Pan
- An 18 × 13 inch half sheet pan. A baking steel or stone underneath helps, but you won't need a peel or a mixer.
In the box
You add
When do you want to eat?
You'll be in the kitchen three times. In between, the dough rests in the fridge for anywhere from 10 to 22 hours, so you can take it out when it suits you. Pick when you'd like to eat and we'll work out the rest.