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1
In a medium bowl, mix the flour and salt.
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2
Pour in the olive oil and use your fingertips to evenly disperse it.
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3
The flour will take on the appearance of coarse sand.
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4
Stir the water into the flour with your fingertips and then knead the mass into a dough.
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5
It will be soft and sticky.
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6
Dust a work surface with flour, turn the dough out of the bowl, and knead the dough for 5 minutes until it becomes soft, smooth, and silky.
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7
Invert a clean bowl over the top of the dough and let it rest for 15 minutes.
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8
Uncover the dough and knead it for another 5 minutes.
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9
Lightly flour the inside of the bowl and place the ball of dough inside.
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10
Cover the bowl with plastic wrap and set it aside in a warm spot for 1 hour and 15 minutes.
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11
Using a rubber spatula, gently loosen the dough from the bowl.
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12
Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough.
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13
Fold that side of the dough into the center and press down gently so the dough adheres to itself.
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14
Give the bowl a quarter turn and repeat the folding process.
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15
Do this two more times.
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16
After the fourth fold, flip over the dough so the seams are on the bottom.
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17
Cover the bowl with plastic wrap and let the dough rest for another 1 hour and 15 minutes.
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18
Preheat the oven to 500F (260C).
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19
By now the dough will have expanded by roughly 50 to 75 percent.
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20
Divide it in half and roll the pieces into balls.
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21
Cover the balls with a damp towel and let them rest for 20 minutes.
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22
Put a silicone liner or sheet of foil on a baking sheet and brush it with an even layer of olive oil.
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23
Lightly flour a work surface and roll the first ball of dough into a rectangle the size of the baking sheet liner.
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24
Put the dough on the liner, then sprinkle the cheese over the dough, leaving a 1/2-inch (1.25-centimeter) border around the edges.
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25
Roll the second ball of dough into the same size rectangle and put it on top.
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26
Pull and stretch the doughs so their edges line up with each other.
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27
Fold the bottom edge up over the top dough in a continuous pinching and pleating motion, much like sealing the two edges of a double crusted pie, around the perimeter.
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28
Brush the dough with olive oil, sprinkle with coarse salt, and grind black pepper over the top.
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29
Bake for 13 minutes, until the top is bubbly, golden, and crispy.
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30
Remove the baking sheet from the oven and allow the dough to rest for 5 minutes.
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31
Slide the dough onto a cutting board and cut in half horizontally and then into 6 slices per half.
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32
Serve immediately.
