Within the bowl of a stand mixer, whisk collectively 1 cup (240 grams) room temperature water, Basil Pesto, and 1 tablespoon (15 grams) oil by hand. Add flour, yeast, and kosher salt. Utilizing the paddle attachment, beat at low velocity for 4 minutes; scrape sides of bowl. Swap to the dough hook attachment. Beat at medium-low velocity till dough pulls away from sides of bowl and varieties a easy ball on dough hook, 2 to three minutes.
Oil a big bowl. Place dough in bowl. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 11⁄2 hours, folding dough in bowl each half-hour. (To fold, use moist or oiled arms to succeed in underneath one aspect of dough; gently stretch up, and fold over heart. Repeat 3 extra occasions round bowl.)
Brush a 10-inch cast-iron skillet with 1 tablespoon (14 grams) oil.
Prove dough into ready skillet, and utilizing simply your fingertips, gently stretch dough to fully fill skillet. (If dough is tight and won’t stretch fully, let stand for five to 10 minutes after which strive once more.) Cowl and let rise in a heat, draft- free place (75°F/24°C) for half-hour.
Uncover dough, and dimple together with your fingertips, touching pan via dough with out tearing dough. Cowl and let rise in a heat, draft-free place (75°F/24°C) for half-hour.
Preheat oven to 450°F (230°C).
Uncover dough and gently dimple once more. Drizzle with remaining 1 tablespoon (14 grams) oil. Sprinkle with sea salt.
Bake for quarter-hour. Scale back oven temperature to 425°F (220°C), and bake till deep golden brown and an instant- learn thermometer inserted in heart registers 205°F (96°C), about 10 minutes extra, overlaying with foil to forestall extra browning, if vital. Let cool in skillet for 10 minutes. Take away from skillet. Serve heat, or let cool fully on a wire rack. Serve with Basil Pesto. Greatest loved similar day.
