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In a bowl, combine the bread flour and salt.
Pour in 280 grams of warm water and 70 grams of EVOO, mixing them into the flour mixture.
Knead the dough for about 8 to 10 minutes until it becomes smooth and no longer sticky.
Cover the dough and let it rest for approximately 20 minutes to avoid forming a skin.
After resting, divide the dough into equal portions of 100 grams each.
Cover the dough balls and allow them to rest for at least another 20 minutes.
Take each ball, coat it lightly in flour, and roll it out very thin.
Before cooking, shake off any excess flour.