800 g or 6 c manitoba flour 16 g or 3 t fine salt 420 g or 2 c water 40 g or 3 T extra virgin olive oil Knead until dough smoothen Fold dough several times. Rest it for 20 minutes covered After 20 minutes, uncover dough and divide into 4. Form each one into a ball Place in baking tray and into the fridge for 1 hour Then wait 10 minutes to warm up. Stretch the dough with a rolling pin into a rectangle larger than your baking tray Grease the tray and lay the dough over Spoon 400 g or 4.5 c crescenza cheese scattered around the dough Spray some olive oil on top Flatten another dough and lay it on top of the first Seal edges of dough using the rolling pin. Remove excess edge. Make three holes by tearing the dough total of 15 holes Sprinkle more olive oil on top Bake At 250’C or 480’ F for 7-8 minutes depending on your oven. Remove from oven. Slice and serve
