Ingredients

153 grams 00 flour

153 grams all purpose flour

8 grams fine sea salt (1t)

2 grams active dry yeast (3/4 t)

4 grams extra-virgin olive oil (1t)

Preparation

  1. in a large bowl combine flours and salt 2 in a small bowl mix 200 grams lukewarm tap water, yeast and oil. Pour int flour mix. Knead until combine approx 3 mins, then let res 15 mins.
  2. knead 3 mins. Cut into 2 shape into balls. Place on heavily floured surface, cover with dampened cloth let rise 3 to 4 hours or longer ( in fridge for 8-24 hours). Remove from fridge 3 -45 mins. 4place each ball on heavily floured surface and use fingers to stretch to shape into squares or rounds. Top and Bake