Steps

• Place the flour in a mound on a work surface, add the oil and salt.

  

• Add the powdered vegetable charcoal to the water, stir well to dissolve completely.

  

• Knead until you obtain a smooth and homogeneous dough that is easy to work with. Form a ball, wrap it in plastic wrap or let it rest under a bowl at room temperature for at least 20 minutes. You can safely leave it for longer.

  

• Divide the dough into two equal parts.

  

• Roll out the first part with a rolling pin; it should be very thin, about 1/25 inch thick. I recommend using your hands to gently stretch the dough to widen it. Butter a baking sheet measuring approximately 13×16 inches, lay the first sheet covering the edges of the pan as well.

  

• Place dollops of crescenza cheese (or stracchino) a few inches apart. If you prefer, you can also spread the crescenza over the entire surface. Add a little olive oil.

  

• Roll out the second part of the dough with a rolling pin. Cover the crescenza with this layer, moisten the edges of the sheet with a little water, make sure the top layer adheres well to the bottom one and seal by rolling them together.

  

• Make equidistant holes on the top layer to prevent it from puffing up during baking, drizzle olive oil over the surface, distribute it on the edges as well, and add coarse salt.

  

• Bake at 482°F for about 10-15 minutes, placing the pan on the second rack from the bottom of the oven. To make the base crispier, place it on the lowest part of the oven for a few minutes.