3 1/4 C flour
1/2 tbsp salt
1 C warm water + 1/4 C warm water
3 tbsp olive oil
1 tbsp dry yeast
1. Combine the 1/4 C warm water with the yeast and let sit for about five minutes or until it has bloomed. Meanwhile, mix together the flour and salt and place in the bowl of a stand mixer fitted with the dough hook attachment.
2. Once the yeast is ready, make a well in the flour mixture and add the one cup of remaining warm water, olive oil plus the yeast mixture. Mix on low until combined then switch to medium and continue to mix for about 10 minutes or until the dough is soft, elastic and becomes transparent when stretched. Shape into a ball and place in a large oiled bowl. Cover with plastic wrap and let rise at room temperature for 1 1/2 hours. After it has risen punch down the dough and fold over (like folding a letter) a few times. Let rest, covered at room temperature for another hour. Fold again and divide the dough into two pieces. Place in separate bowls or ziplock bags and place in the fridge for at least 24 hours and up to 48 hours.
3. About 1 1/2 hours before you are planning on baking the bread, take dough out of the fridge and place on a floured baking sheet. Dust tops with more flour and cover with plastic wrap. Leave at room temp for at least 1 hour.
4. Place the dough, carefully, onto a cornmeal dusted baking sheet. Gently pull the dough into a triangular shape. Using a knife, make two small slashes down the middle of the dough. Then two to three slashes on each side. Brush the loaves with some olive oil, top with whatever toppings you choose, then let rest for 15 minutes.
5. Bake at 450 degrees for 20 minutes. Let them cool completely before serving.