Steps

• In the mixer bowl, add 220 ml (about 1 cup) of water, the flour, and the crumbled yeast. Start the machine and begin working the dough. Dissolve the salt in the remaining water and add it a little at a time to the dough, continuing to work and letting it absorb before proceeding with the next addition. When the dough is formed, let it rest for ten minutes, then transfer it to a lightly floured work surface and proceed with a series of reinforcement folds by folding the dough over itself until it is smooth and compact (at least five folds will be needed). Form a ball, place it inside a bowl greased with a little olive oil, cover and let it rise for two hours. After the resting time, bring the dough back to the work surface, divide it into four portions and perform two reinforcement folds. Form balls and let them rest covered for two hours. Roll out each ball by pressing with your fingers to widen it, oil it well with extra virgin olive oil, close it into a half-moon, brush the surface with oil and transfer them onto a baking sheet lined with parchment paper. Bake in a preheated oven at 482 °F (250 °C) for five/six minutes in the lower part of the oven and then for another six/seven minutes in the middle with the grill on. When ready, remove them from the oven, let them cool slightly and fill as desired.