Add <quantity>335<unit>g</unit></quantity> of all-purpose flour and <quantity>10<unit>g</unit></quantity> of salt to a large bowl

Add <quantity>250<unit>g</unit></quantity> of cold butter cut into small cubes. Toss in the flour, then flatten the butter

Add <quantity>180<unit>g</unit></quantity> of ice cold water and stir with a spoon to incorporate

Press down on the dough quickly with your fist until it stops sticking

Slightly flatten the dough and transfer it to a plastic bag

Place the dough in the refrigerator and let it rest for 30m to chill

Remove the dough from the refrigerator and transfer it to a floured surface

Roll it out into a rectangular shape until it is approximately <quantity>4<unit>mm</unit></quantity> thick. Rotate the dough from time to time. Dust it with flour so that it does not stick to the surface

Fold the dough in thirds. Place it in the plastic bag

Place the dough in the refrigerator and let it rest for 15m to chill

Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately <quantity>4<unit>mm</unit></quantity> thick and rectangular

Fold the dough in thirds. Place it in the plastic bag

Place the dough in the refrigerator and let it rest for 15m to chill

Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately <quantity>4<unit>mm</unit></quantity> thick and rectangular. Fold it in thirds and place it in the plastic bag

Place the dough in the refrigerator and let it rest for 15m to chill

Place the dough on a floured surface. Roll it until it is approximately <quantity>4<unit>mm</unit></quantity> thick and rectangular. Fold it in thirds and place it in the plastic bag. You can freeze it at this point if you don't plan on baking it now

Place it in the refrigerator for 30m to chill

Preheat the oven to <temperature>210<unit>°C</unit></temperature>

Remove the dough from the refrigerator and place it on a floured surface. Roll it until it is approximately <quantity>4<unit>mm</unit></quantity> thick and in the shape you desire

Roll the dough onto the rolling pin

Unfold it onto a baking tray. Adjust it with your hands if needed

Trim the edges if needed

Place it in the refrigerator and let it rest for 10m to set

Pierce the dough with a fork in different spots

Bake the dough for 30m until puffed and deep brown

Cut to the desired shape to serve.

Enjoy it with sweet or savory toppings!