This will make almost double the crispy stuff you need for this salad, but I think you’ll be glad for leftovers. An an 8-10 ounce bundle of curly or lacinato/Tuscan/dinosaur kale with the woody stems and rib removed will yield the 5 ounces of leaves used here. I usually cut …

Make the dough: In a large bowl, combine the flour, 1 teaspoon kosher salt, and instant yeast. Add the water and use a spoon, rubber spatula or a dough whisk [I have this one], mix until the water is absorbed and a shaggy, sticky dough is formed. Cover with a …