Silvia’s Masterclass
Ingredients
For the pastry: 500g 00 flour
For the pastry: 4 tablespoons extra-virgin olive oil
For the pastry: 250 ml sparkling water
For the pastry: 2½ teaspoons salt
For the filling: 400g stracciatella cheese
For the filling: a drizzle of extra-virgin olive oil
For the filling: freshly ground black pepper
For the filling: salt flakes
For the topping: extra-virgin olive oil
For the topping: salt flakes
Method
To make the dough, mix flour, oil, water and salt and bring together with a spoon. Knead for 8–10 minutes until smooth. Wrap in cling film and rest for 30 minutes.
Preheat your oven to 220°C.
Stretch the dough out on a lightly floured bench and roll it out with a rolling pin. Pick the dough up and stretch with the power of gravity. Roll again until about 2mm thin.
Oil a large oven dish. Cut your dough to size to cover the dish with some overhang; save enough dough for the top.
Distribute the cheese over the base, season with salt (keeping in mind the cheese is quite salty) and drizzle with a little olive oil.
Lay the remaining dough on top of the filling to make a lid. Tuck the pastry so the cheese doesn't ooze out and trim the excess.
Drizzle a little oil on top and sprinkle with salt flakes. Pierce holes for steam to escape while baking.
Bake for 15–20 minutes or until golden brown and bubbly.
Serve hot with a drizzle of olive oil.
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