processor, add the ice water and allow the processor to run for 10
seconds. Grab a clump of dough in your fist: if it just holds
together, you’re ready. If not, put the lid back on and add another
tablespoon or two of ice water until the dough does hold together.
Lay a large sheet of parchment paper on the counter. Dump the
contents of the food processor onto one side of the parchment.
Pick up a handful of dough, squeeze it together with your fist until
it forms a tight clump, and then lay that clump on the other side of
the parchment. Continue doing this until you have a pile of
squeezed-together dough clumps.
Move the pile to the center of the parchment and use the paper
itself to shape that pile into a log. Wrap the parchment around it
and push and press and roll until it has formed a smooth uniform
shape. Cut the log in half and shape each half into a disk. Wrap
each disk in plastic wrap, refrigerating one (for the crostada) and
freezing the other (for another crostada down the road). Refrigerate
the crostada dough for 1 hour.
Preheat the oven to 400°F. Remove the dough from the
refrigerator, unwrap it, and dip the entire disk in flour. Place the
dough in the center of another piece of parchment dusted with
flour. Use a rolling pin to whack it a few times to relax the gluten.
Begin rolling from the center outward, monitoring the edges: if
they start to crack, squeeze them back together using a pastry
scraper (also called a bench scraper), pressing the flat side of the
metal against the cracking exterior of the circle until it’s whole
again. Continue to roll out until you have a 12-inch circle. (If it