Ingredients
Brushing
Dough
Fillings
Directions
- 1
Combine all dough ingredients but salt, rest 30min, and add salt.
- 2
Knead until a homogeneous dough is formed.
- 3
I did 2 set stretches and folded 40 min apart. Total Bulk 4 hours.
- 4
Cold retard 48 hours.
- 5
Take the dough out of the fridge, divide into three balls, cover. Let it rest until puffy (around two hours).
- 6
Shape, seal the pockets and brush with olive oil, garlic and parsley. You can make punctures on top to help the steam release.
- 7
Baked at 750F @gozney (or steel plate (home oven) 500F 15min) until golden
