Forming the Dough

1. In a stand mixer fitted with a paddle attachment, add in Caputo “00” Chef’s Flour, sea salt, Olitalia Extra Virgin Olive Oil, and red wine vinegar. Mix on speed 1 for 1 minute, or until all the ingredients are combined.  
2. Next, slowly incorporate warm water with the mixer on speed 1 for about 1 more minute, or until combined. The dough can still be rough at this stage; it will become smooth after it rests.  
3. Remove the dough from the mixer and press it into a flat square 6x6” and 1” thick.  
4. Wrap in plastic and refrigerate for at least 2 hours or overnight.  

Laminating the Dough

1. In a small saucepan over medium-low heat, slowly melt down 1 stick of butter and stir until it appears creamy.  
2. Remove your dough from the refrigerator and cut it into 2 equal pieces. Rewrap ½ and place it back in the refrigerator, working with only 1 piece at a time.  
3. Lightly dust your work surface with Caputo “00” Chef’s Flour. Using a rolling pin, roll out the dough to an 18x18” square and about 1/16” thick.  
4. Generously brush melting butter over the entire surface, then fold in thirds vertically to a 5.5”x18” rectangle.  
5. Brush melted butter over the entire surface and fold in thirds again horizontally, forming a 5.5 x 5.5” square.  
6. Wrap in plastic wrap and refrigerate for at least 30 minutes, or until ready to use.
7. While this rests, you can repeat the laminating process with the second half of the dough.  
8. If you plan to make the dough the same day, reserve the melted butter to use again while baking.

Rolling out and Preparing to Bake  

1. Depending on the end use, you can roll out the dough into many forms. You can use phyllo dough for dishes like spanakopita, baklava, portokalopita, boureki, or just on its own as a delicious flaky appetizer.  
2. For most applications, it is best to trim 1/8” off the edges of the phyllo before filling or baking to allow the edges to open in the oven.  
3. For baking the dough on its own, remove a piece of laminated dough from the refrigerator and plastic wrap, and place it on a surface dusted with Caputo “00” Chef’s Flour.  
4. For optimal baking, roll out the dough to 1/8” of an inch thick and place it on a parchment-lined baking sheet.  
5. Cover the sheet with plastic wrap and let it rest on the counter for 30 minutes prior to baking.

Baking Phyllo

1. Preheat oven to 350 degrees F.  
2. Remove plastic from the dough and lightly brush the surface with melted butter.  
3. Bake in a convection oven for 40 minutes or until puffed. If you do not have a convection oven, the baking time may increase.  
4. Remove your puffy and golden-brown phyllo dough and allow it to cool before slicing, serving, and enjoying 😊. 

Notes: 

• You can prepare this dough in advance and store it in the refrigerator for up to 24 hours. Beyond 24 hours, we recommend storing in the freezer wrapped in plastic. Be sure to thaw in the refrigerator overnight before use.  

• This recipe draws inspiration from Aunt Roula (Theodora Tsirimiagos), an incredible home cook and baker from Greece, whose guidance Chef Jesse relied on. Aunt Roula introduced Chef Jesse to the traditional "village style, wet method" phyllo—a homemade approach distinct from the frozen sheets found in stores.