Place all the dough ingredients in a stand mixer fitted with the dough hook.

Mix, scraping down the sides with a spatula as needed, until you have a smooth, shiny, and elastic dough. It will take some time, so be patient.

Cover the bowl with plastic wrap and let the dough rise for 6 to 7 hours.

After rising, divide the dough into two pieces.

Roll out each piece first with a rolling pin, then stretch it gently by hand from underneath until it becomes almost see-through.

Let the rolled dough rest for another 2 to 3 hours in the turned-off oven.

Let the shaped dough rest overnight.

The next day, preheat the oven to 350°F (180°C).

Let cool completely before generously dusting with powdered sugar and serving.