Ingredients:
400 g bread flour (replace 40 g with alternative flour)
300 ml mildly warm water
1/2 tsp salt
olive oil

Mix flour with water, and 1/2 tsp yeast, in a Cambro container, until it just comes together.  Every 20 minutes for 2 hours, fold dough in on itself in the container, for a total of 6 folds.  Store dough in the refrigerator for 48 hours.  After taking out of the refrigerator, divide the dough into two and stretch each half into leaf shapes, on a sheet pan with parchment, brushed with olive oil.  (Don’t roll the dough, and keep floured on only one side.  If topping, add toppings after stretching but before cutting).  Spray with olive oil, and bake at 425 for 27 minutes or until golden brown.

Back to menu