Dough Folding Trick.
- Divide dough into pieces of 55 to 60 grams.
- Next steps will enrich it with air resulting in tasty, crusty bubbles that feel and taste great when eaten.
- Roll each piece into a ball and cover with plastic film to prevent drying.
- Take one ball – knead it in your hand into a flat patty the size of your palm.
- Take the edge of the patty and fold it so that it touches the center of the patty.
- Repeat 5-6 times folding other edges of the patty the same way.
- Turn the patty over and repeat the same process with the other side.
- The objective at hand is to trap air in each of the folds.
- Roll the patty into a ball again, brush with a thin layer of olive oil, wrap in plastic film and leave on the table for an hour.
- If you have time, it is better to leave these covered balls in the refrigerator for a day before cooking. Take the dough out an hour prior to cooking to reach room temperature.
