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makes one 1 3 X 1 8 - inch


  • 4 cups soft wheat flour Type 00
    1 teaspoon salt
    1 tablespoon instant yeast
    2 cups lukewarm water
    6 tablespoons extra-virgin olive oil, plus more for greasing


  • Make the dough:
    In a large bowl, whisk together the flour, salt, and instant yeast. Add the water and 3 tablespoons extra-virgin olive oil.
    Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel or plastic wrap and set aside in a warm spot to rise for about 1 hour, until the dough has doubled in bulk.

    Set a rack in the middle of the oven and preheat it to 450°F. Line a rimmed sheet pan with parchment paper or coat with nonstick cooking spray. Pour the remaining 3 tablespoons oil on the sheet pan.
    Deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.
    Lift the dough onto the prepared sheet pan. Roll the dough ball in the oil to coat it all over. Let it rest without touching it for 20 minutes.
    With lightly greased hands, press down on the dough and stretch the dough outward. Pull gently on the ends and stretch them toward the corners of the sheet pan. When the dough begins to resist being stretched, let it rest for 5 minutes, then stretch it again, continuing until it fits most of the sheet pan.
    Transfer the sheet pan to the oven and bake for 25 to 30 minutes, until the underside is golden and crisp.

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