Dissolve the salt in the water, add the yolk and mix.
In the bowl of a stand mixer, combine the flour and butter until you have a grainy texture.
Add the liquid ingredients and mix briefly so as not to stress the gluten mesh.
Let the dough rest in the fridge.
Shape to the required size and cook.
Cook at 180°C for 360 sec.
38 g raw dough
cod. PIASTRA 45