Trapizzino
- Flour: 560g (half tipo 00 and tipo 1, if possible)
- Instant Dry yeast: 0.8g
- Water: 420g
- Salt: 14g
- Olive oil: 2 tbsp
- Mix and develop gluten.
- Rest in fridge 10-48 hours.
- Divide in 2. ball up and let rise 3-4 hours.
- Take one ball and flatten it into a baking tray.
- Add olive oil.
-
250° 
preheated 
12 minutes.
Fill with anything:
- Marinade of zucchini / olive oil / salt / parsley