Ingredients
Equipment
Method
- In a large bowl, whisk together active sourdough starter, lukewarm water, and honey until fully combined.
- Add flour and salt. Mix with a fork until a shaggy dough forms. It will be sticky—this is normal.
- Cover the bowl and let the dough rest for 30 minutes to 1 hour.
- With oiled hands, gently shape the dough into a loose ball inside the bowl.
- Transfer the dough to an oiled container and cover. Let rise overnight at room temperature until bubbly and doubled in size.
- Generously oil a rimmed sheet pan. Transfer the dough to the pan and flip to coat both sides with oil.
- Cover the pan with an inverted sheet pan or plastic wrap. Let dough rest for 1.5–2 hours until puffy.
- Preheat oven to 425°F during the last 30 minutes of rising.
- Gently dimple the dough with oiled fingers, stretching it into a rustic 14×9 inch rectangle. Press toppings into the dough.
- Bake for 25–30 minutes on the center rack until golden brown and crispy on the edges.
- Remove from the pan immediately and cool on a wire rack for at least 30 minutes before slicing.
Notes
Tips: Cool completely before slicing to avoid a gummy texture. Store wrapped at room temp for 2 days, in the fridge for up to 5 days, or freeze up to 3 months. For par-baking: bake 15–18 minutes, cool, then finish 12–15 minutes before serving.