Steps
- Measure 1 teaspoon of instant yeast. Mix half with 156g of all-purpose flour and 150ml of water at 110°F / 43°C. Cover at room temperature for 1 hour, until small bubbles appear.
- Mix in 174g of finely milled pizza flour, 180g of all-purpose flour, 17g of olive oil, 1 teaspoon of salt, the remaining yeast, and 170ml of water at 110°F / 43°C.
- Knead on a lightly floured counter for 5-8 minutes, until smooth and springy. Cover and rest for 1 hour, until relaxed.
- Divide into 107g pieces, round loosely, and cover on a lightly floured counter for 1 hour. Meanwhile, preheat the oven to 500°F / 260°C with a baking stone on the bottom rack.
- Roll and gently stretch each piece into a thin 13 × 9in / 33 × 23cm oval. Brush off excess flour and switch the oven to broil.
- Slide each bread onto the stone with a floured peel. Broil for 30 seconds-1 minute, until puffed and lightly blistered. Stack inside a clean towel while cooking the rest.