Dough Formula
- 400g all-purpose flour
- 150g hard white whole wheat flour
- 11g salt
- 5g instant yeast
- 440g water (room temp, ~75°F)
- 35g olive oil
Hydration: ~78%
Caramelized Onions
Make these first — they take 45–60 minutes and need to be fully cool before going on the dough.
- 2–3 large yellow onions, sliced thin
- 2 tbsp butter or olive oil (or both)
- Pinch of salt
- Optional: splash of balsamic or white wine to deglaze
Low and slow in a heavy pan. Stir every few minutes. Don't rush it — you want deep amber and jammy, not just softened. Cool completely before using.
Step 1 — Mix
Combine flours, yeast, and salt. Add water and olive oil. Mix until shaggy and fully hydrated.
Rest 30 minutes.
Step 2 — Strength Building (4 Folds)
Fold 1 (30 min mark): Loose, sticky, tears easily. Fold, rest 25 min.
Fold 2: Smoother, more elastic. Fold, rest 25 min.
Fold 3: Noticeably more cohesive, stretches thin. Fold, rest 25 min.
Fold 4: Pillowy, supple, holds shape. Stop here.
Step 3 — Bulk Ferment
90 minutes to 2 hours. Do not rush this.
Ready when:
- Doubled in volume
- Big bubbles visible on sides
- Jiggles like loose Jello
- Stretches with big airy strands when pulled
Step 4 — Transfer to Pan
Oil pan generously. Turn dough out and let gravity do the work. If it resists spreading wait 15 minutes, don't force it.
Step 5 — Final Proof
45–60 minutes.
Ready when:
- Visibly puffy and pillowy
- Finger poke springs back slowly and only halfway
Step 6 — Dimple + Top
Oil your fingers. Press straight down to the bottom, don't drag.
Add caramelized onions across the surface — press them gently into the dimples. Drizzle olive oil over everything. Flaky salt.
Optional: fresh thyme scattered on top before baking.
Step 7 — Bake
425°F, lower middle rack, 22–28 minutes
Done when:
- Deep golden
- Edges crisp
- Bottom browned
- Internal temp 205–210°F
Rest on a wire rack immediately after pulling from pan.