1. Mix Dough: Mix flour, yeast, garlic, Tuscany, and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. The dough will be slightly sticky – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed to get that consistency.

2. Rise: Cover with plastic wrap or a clean towel, and leave on the counter to proof, 12-24 hours.

Optional – At this stage, you can either bake immediately or refrigerate for up to 2 days.

3. Take the chill out of the dough people: if you refrigerated dough per above, leave the bowl on the counter for 45, 60 minutes, or more depending on if you double the recipe. Cold dough does not rise as well.

4. Preheat: Put the dutch pan or baking pan with the lid on in the oven. Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

5. Shape the dough gently: Sprinkle the work surface with about 1 to 2 tbsp flour, and scrape the dough out of the bowl. Sprinkle the top with some flour.

Using a dough scraper or anything similar, fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t worry about the shape, you’re about to bend it, it’s more about popping the bubbles in the dough and forming a shape you can move.

6. Transfer to parchment: Slide a large piece of parchment to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up).

7. Time for Dough in the pot: Remove the very hot dutch pan or baking pan from the oven. Use paper to place the dough into the pot, and place the lid on.

8. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

9. Cool on a rack for 10 minutes before slicing.

1. Mix Dough: Mix flour, yeast, garlic, Tuscany, and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. The dough will be slightly sticky – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed to get that consistency.

2. Rise: Cover with plastic wrap or a clean towel, and leave on the counter to proof, 12-24 hours.

Optional – At this stage, you can either bake immediately or refrigerate for up to 2 days.

3. Take the chill out of the dough people: if you refrigerated dough per above, leave the bowl on the counter for 45, 60 minutes, or more depending on if you double the recipe. Cold dough does not rise as well.

4. Preheat: Put the dutch pan or baking pan with the lid on in the oven. Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)

5. Shape the dough gently: Sprinkle the work surface with about 1 to 2 tbsp flour, and scrape the dough out of the bowl. Sprinkle the top with some flour.

Using a dough scraper or anything similar, fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t worry about the shape, you’re about to bend it, it’s more about popping the bubbles in the dough and forming a shape you can move.

6. Transfer to parchment: Slide a large piece of parchment to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up).

7. Time for Dough in the pot: Remove the very hot dutch pan or baking pan from the oven. Use paper to place the dough into the pot, and place the lid on.

8. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.

9. Cool on a rack for 10 minutes before slicing.