Knead all of the ingredients together, except the yeast, at speed 1 for 4 minutes, then add the yeast and knead at speed 2 for a further 6 minutes, until the dough is even. Leave the dough to rest at room temperature, without covering, for 20-30 minutes. Divide into the desired weight and roll. Leave the pieces to rise in a proofing cabinet at 28°C with 75% RH for 30 minutes, then roll out thin using a sheeter or moulding machine, locking the belts. Leave to rise for another 20 minutes in a proofing cabinet at 28°C with 75% RH. Bake at 230°C for 5-6 minutes, with initial steam.