Here's what I did using the recipe from Ideas in Food by Aki Kamozawa and Alexander Talbot:AP Flour 200 g (1 1/2 c)
Salt 6 g (1 t)
Lt. oil 42 g (3 T)
Water 112 g (1/2 c)
Mix the oil with the flour and salt to form a course crumb, this will help create a flaky crust.
Add the water and knead to form a smooth dough. I slap the dough down on the counter then roll the heel of my hand forward. After a couple of dozen of times the dough ball will be smooth and silky.
I let the dough ball rest while I went to work.
The dough is divided into two balls of about 177 g each and rolled out to fit on a half sheet pan covered either with a Silplat or parchment.
I mixed cream cheese with sour cream at a ratio of 2:1 using 112 g / 56 g (4 oz. / 2 oz.)and applied small spoonfuls over the bottom layer of dough
Slits are cut in the dough to allow steam to escape. Preheat the oven to 500 F.
Very good extra virgin olive oil is dribbled over the top along with a pinch of salt.
Underside after baking for thirteen minutes in the middle of my oven.
Goes well with beer.
The proper cheese would be Crescenza or stracchino.
