Jim Lahey's Pizza Bianca

In a medium bowl, thoroughly blend flour, yeast, fine sea salt, and sugar. Add water and, using a wooden spoon or your hands, mix for at least 30 seconds, until you have a soft, loose dough. It should be slightly sticky; if it’s not, mix in more water (up to 2 tablespoons).

Lightly coat the inside of a large bowl with olive oil and put dough in it. Cover the bowl with a plate or plastic wrap and let it sit for a minimum of 9 hours and up to 12 hours at room temperature (about 72°F), until doubled in size.

Generously flour a work surface and scrape the dough onto it. Fold dough over itself 2 or 3 times and split it into 2 rather flat balls. Put dough in a warm, draft-free spot, covered with a very damp tea towel, and let rise until doubled in volume, 1 to 2 hours.

Half an hour before the end of the second rise, place the pizza stone in a gas oven about 8 inches from the broiler. Preheat oven on bake at 500°F (260°C) for 30 minutes. Switch to broil for 10 minutes.

Shape one of the balls into a disk, as with other pizzas, and place it on a floured peel. Sprinkle with half of the rosemary. With the tips of your fingers, make indentations (dimples) all over the surface.

With quick, jerking motions, slide dough onto the baking stone. If it's sticking to the peel, gently lift it around the edges, adding more flour to the peel. Broil until still pale in the dimples, about 3 1/2 minutes.

Slide the peel under pizza and transfer pizza to a rack. Sprinkle with half of the coarse salt, drizzle with half the oil, and allow to cool for at least a few minutes before slicing and serving.

Repeat the shaping and broiling with second ball.