In 6 quart lidded proofing container...
450g warm water 7g instant yeast 20g sugar 20g olive oil 15g salt 680g flour
Make shaggy ball then wet hand and squeeze/knead smooth. Cover and rest 25 minutes. Will rise by 50% (if instant yeast; dry yeast takes longer).
Ferment over night, 24 hours, keeps 48 hours, or just use it after 90 minutes—whatever. Overnight will rise 2½ times.
Turn out on lightly floured surface.
Stretch and fold over and over. Pre-shape into boule with tension until final-shaped and tense. Invert into banneton. Proof in warm place. Should double.
Invert carefully into Dutch oven and slash. Bake covered at 480° for 20 minutes. Uncover and finish another 25 minutes or so.
Can divide recipe out of the refrigerator into quarters and make baguettes. Roll and press down into tube. Stretch out while rolling. Proof. Score. Bake at 450° for 15 minutes. Uncover and finish another 15 minutes or so.
For pizza, measure off 100 gram pieces.
Make boule, but don't tension much or flattening into pizza crust won't work.
Preshape into boules. Tension as you pre-shape. Cover with damp towel. Put pot of water on stove medium heat with a bit of molasses in it. Make a tube just as for baguettes. Then wrap dough around hand bring ends together, overlapping 2" and seal. Make all bagels on sheet with semoulina. Boil 4 bagels at once, 15 seconds, flip and boil 15 more seconds. Drop into sesame seeds. Drop upside-down on cloth-covered bagel boards.
Boards and bagels into oven 5 minutes, then flip over directly onto baking stone/steel removing boards. Bake for 15 minutes.