Pita Bread Recipe Using 00 Pizza Flour

• SwissBake® MORCOTE® 00 Pizza Flour –  500g + 20g 
• Water – 370g 
• Fresh Yeast – 17g 
• Sugar – 9g 
• Salt – 8g 
• Olive Oil – 42g 

In a spiral mixer, combine water, yeast & sugar. Then further add 00 pizza flour (except reserved 20g), salt & olive oil. Mix until a shaggy dough forms and knead on medium for 8–12 minutes until smooth and elastic. Add in the 20g reserved flour if too sticky. Shape into a ball, place in an oiled bowl and bulk ferment for 60–90 minutes or until doubled. Gently degas, scale into 8 equal balls, and rest for 10–15 minutes. Pre-heat oven with pizza stone at 245°C for at least 30 minutes. Roll dough balls into 6–7 inches discs and ¼ inch thick. Bake 2–3 pitas at a time for 2–3 minutes until puffed. Transfer hot pitas to a towel-lined basket to keep soft and warm.