Scorpelle | Good Food

Remove the dough from the fridge and leave to come back to room temperature until it has roughly doubled in size, feels soft and airy, and jiggles when you shake the container. Lightly oil or flour your surface. Gently stretch the dough into a rectangle about 1cm thick. Then, use a knife or a dough scraper to cut it into rough rectangles weighing about 100g each (or 50g for smaller scorpelle). You don’t need to weigh them all: weigh one, then cut the rest to roughly the same size. Alternatively, you can pinch small pieces of dough straight from the container and drop them into the hot oil to fry.