4 cups of 00 or all-purpose flour
Tip of a teaspoon of dry yeast
1 ½ cups of water at room temperature, plus a few tablespoons, as needed
2 teaspoons of salt flakes
1 tablespoon of extra virgin olive oil (plus extra for drizzling on top)
Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and olive oil and mix with the chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less time.
Preheat your oven to 220 degrees Celcius. Using oiled hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle extra oil on top, create dimples with your fingers and season with salt flakes.
Bake for 25-20 minutes or until golden.
Serve as it is or with thick slices of tomato.
@silviacollocaofficial
