Whisk the flour, yeast and salt together in a large bowl.

Add the cold water and olive oil and stir to combine.

Turn the dough out onto a counter, and knead for about three minutes. Allow the dough to rest for 15 minutes. Knead for another 3 minutes and then cut the dough in half, and then half again. You should have 4 equal pieces. Shape each piece of dough into a ball pulling the ball toward you to develop a bit of surface tension. Rub a small amount of olive oil on each ball then transfer each to a small container or plastic sandwich bag. Refrigerate overnight. The dough can be used after the overnight rest and kept up to three days.

A couple hours before you’re ready to make piadine, bring the dough to room temperature, this usually takes about 2 hours. I look for bubbles and loftiness in the dough.

Heat your oven to 400°F with a racks in the top and bottom thirds. Rub two baking sheets with a bit of olive oil. Take one of your dough balls, lightly dust with flour. On a lightly floured counter, press and pull the dough into a thin oval - about 8 inches long. If your dough shrinks back, allow it to rest for a few minutes and try again. Place on the oiled baking sheet, then flip the dough so the oiled side is up. Sprinkle with sesame seeds and press them gently in using fingertips - so they stick. Bake until everything is nice and golden, 7-10 minutes, rotating from bottom rack to top rack roughly half way through. Don’t let the thin parts of the dough get too dark.

Remove from oven, and allow to cool completely. Break into large shards and serve with your favorite dips and spreads.