UMBRIA - Torta al testo
1.1lb of Viaggio flour
1 pinch of sea salt
1/2 tsp bicarbonate of soda
1 ½ tbsp of Viaggio extra virgin olive oil
1 cup of water, lukewarm
In a large bowl or in a stand mixer, stir together the Viaggio flour, salt and baking soda. Add the Viaggio extra virgin olive oil and water and knead until you have a smooth and elastic ball of dough. Cover it with a towel and leave to rest for 10 minutes.
Preheat the oven to 355F.
Divide the dough into two equal parts. Dust your work surface with flour and, using a rolling pin, roll out the first piece into a thin disc. Pierce the entire surface with a fork to avoid it puffing up while cooking.
Carefully lay the disc on the hot stone (use the rolling pin to help with this operation) and bake for 8–10 minutes. Remove the torta from the oven and allow it to cool slightly. Repeat with the second piece of dough.