Ingredients
1 1/2 cups "00" flour, plus more as needed
1 1/2 cups semolina flour
Kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing and serving
Preparation
On a clean work surface or in a large bowl, combine both flours and 1 teaspoon salt. Make a well in center; add 1 cup warm water and oil. Using a fork and whisking outward from the center of well, gradually incorporate flour mixture into liquid until a ragged dough forms.
Transfer to a lightly floured work surface and knead until dough is smooth and springs back when pressed with a finger, 8 to 10 minutes. While kneading, add more water, 1 tablespoon at a time, if dough feels too dry; or add more “00” flour, 1 tablespoon at a time, if dough feels too sticky.
Pat dough into an approximately 1-inch-thick square; tightly wrap in plastic and let stand at least 1 hour and up to 3 hours before using.
