Pita

I learned so much about dough working in Italy: how to bring together a dough that would not only have a lot of flavor but would also brown well, get crispy, and have a slight, pleasant chew. In my kitchen, the very same dough becomes pizza and pita, both brought to life with a little time and a hot oven.  

If you’ve only ever had dry supermarket pita, this is a different animal entirely, puffed up like a pillow, savory on its own, and ready to scoop up anything you like.  

It’s important to allow plenty of time—nearly 4 hours at room temperature, when you’ll check it intermittently, and then at least one night in the fridge—for the dough to develop fully in both flavor and texture. Don’t be discouraged if, at first, you have trouble handling and shaping it. I’ve gotten it down through plenty of practice; over the last several years, I’ve also trained dozens of cooks to handle dough, and it takes them time, too. Keep at it. The beauty of a dough is how simple it is—make it often and you’ll soon become adept.