No need to stress. No need to knead, either.
10g Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weightCoarse sea salt, such as Maldon or fleur de selCombine flour, salt, and yeast in large bowl and whisk together until homogenous. Add water and stir with wooden spoon until no dry flour remains, about 2 minutes. Add 20g olive oil and stir to incorporate, using hands if necessary to work oil into dough. Cover with plastic wrap, then let rest at room temperature for 1 hour.
Transfer dough to pan, turn to coat in oil, position seam-side-down, and spread gently with your hands to mostly fill the pan . Cover tightly with plastic wrap and let rise at room temperature until dough is very soft and puffy and nearly doubled in volume, 1 1/2 to 2 hours.One hour before baking, adjust oven rack to lower-middle position. Place baking stone or Baking Steel on it, and preheat oven to 500°F .
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