u/ANordWalksIntoABar

Ingredients
365g doppio zero flour
311g warm water
10g kosher salt
8g EVOO
1.5g instant yeast

Process
Brought together into a shaggy dough and let rest for thirty minutes. Every 20 minutes, pinch fold your dough corners to build gluten, at least 3 times. Bring into a smooth dough and let fridge overnight.

The next morning, laminate the oiled dough into a rectangle and let rest for 90 minutes or so. Finally press out your rectangle to be flatter and dimple the dough, finishing with some olive oil and salt. Preheat your oven to 450F/233C.

Bake for 450F/233C for 23-5 minutes and let rest until room temp. Cut into pieces and serve with cheese and veggies of choice: I’m making a simple panino with burrata, tomato and salami for mine. Enjoy!!

I rendered pancetta in a pot and, after it began to caramelize, added a soffritto with garlic and a small pinch of oregano. After the aromatics softened, I added cannellini beans and 1 liter of chicken stock. I let it reduce by ≈half, stirring aiming to break down some of the beans to give the dish a creamier texture. Added ditalini during the last 6-7 minutes of cooking and turned off the heat to not overcook the pasta.

Finished with Pecorino Romano, Calabrian chili paste, and prezzemolo.

Several non-traditional additions, I know, (I could have skipped the pancetta/used a lighter stock) but I was trying to clean out my fridge. Lol.

JK, obviously.  Saw this among the armory displays at the Museo Nazionale di Palazzo Venezia in Rome and had to share.