Ingredients
153 grams 00 flour
153 grams all purpose flour
8 grams fine sea salt
2 grams active dry yeast
4 grams extra-virgin olive oil
200 grams water
Preparation
in a large mixing bowl, combine the flours and the salt
in a small mixing bowl, stir together 200 grams of lukewarm tap water, the yeast and the olive oil, then pour it into the flour mixture
knead with your hands until will combined, approximately 3 minutes
let the mixture rest for 15 minutes
knead the rested dough for 3 minutes
cut the dough into 2 equal pieces and shape each into a ball
place on a heavily floured surface, cover with a dampened cloth, and let rest and rise for 3-4 hours at room temperature, or 8 to 24 hours in the refrigerator
shape each ball into pie crust by hand by stretching and tossing
top and bake
