3/4 cup (134 g) dairy-free chocolate chips or chocolate chunks
Prep: Add the flour to a large mixing bowl, then sift in the cacao powder. Add the sugar, salt, and yeast, then whisk well until combined. Form a well in the center of the dough, then pour in the water and mix with a wooden spoon. Once the dough starts to thicken (there will still be some flour left), add in the chocolate chips and mix well, until all of the flour is absorbed. The dough will be thick and lumpy, but if it is too dry, add in the extra 2 tablespoons of water. Cover the bowl with plastic wrap (I like to use a rubber band to seal it tight) then set aside and let rest for 12 to 18 hours.
Preheat: Preheat the oven to 450F; once it’s pre-heated, add a 6 quart (or similar sized) coated dutch oven or cast iron pot to the oven and allow it to preheat for 30 minutes. Set a sheet of parchment paper aside.
Shape the Dough: After the dough has rested overnight it should have at least doubled in size and appear very loose and bubbly. Right before baking, use a spatula to transfer the dough onto a well-floured surface. Dust your hands with flour as well and pull the bottom edges of the dough ball towards the center of the top, pinching well to “shape” it – remember, no kneading! (Remember: NO KNEAD.) Repeat several times to get a tight ball, then flip the ball onto the sheet of parchment paper. I like to do this right before taking the cast iron out of the oven.
Bake: Carefully remove the preheated dutch oven, place the parchment paper (and dough) in it, then cover and return to the oven. Bake for 30 minutes covered, then remove the lid and bake for an extra 18 to 20 minutes to get a nice and crispy crust.
Serve: Remove from the oven and transfer to a cooling rack. Let cool before slicing…or slice it while it’s warm and the chocolate chips melty, I won’t judge 😉