SOFT BREAD 50% |
1000g |
GRAN MEDITERRANEO |
1000g |
unsalted butter 82% fat |
100g |
extra virgin olive oil |
100g |
fresh yeast |
50g |
caster sugar |
30g |
water |
1.450g |
GRANSFOGLIA |
1000g |
MARBUR CROISSANT 20% |
700g |
THE DOUGH
Ingredients
1000g
1000g
unsalted butter 82% fat
100g
extra virgin olive oil
100g
fresh yeast
50g
caster sugar
30g
water
950g
Preparation
knead for 3 minutes on first speed and for 9-10 minutes on second speed. Specified times are for the spiral mixers, knead until you obtain a smooth and elastic dough.
Let the dough rest for 20 minutes at room temperature.
Final composition
Divide the dough into 80 grams pieces.
Shape the dough into small balls, place on trays covered with parchment paper and let them rest for 5 minutes.
Flatten the balls into pizzette.
Stuff the surface with prosciutto cotto or mortadella, mozzarella cubes, pitted black olives and a little tomato sauce.
Brush the edges of the pizzette with egg wash.
Close with a thin disk of shortcrust pastry of the same dimension of the pizzette and seal well.
Place in the proofer at 28-30°C for about 1 hour.Brush the surface again with salted egg wash and sprinkle with DECORGRAIN or MAIS DECO’.
Bake at 210-22°C for about 20 minutes.
Piero Gervasi
Pasticciere
Huge fan of patisserie, Piero began his career in some of the big patisseries in Syracuse as a pastry chef’s assistant before going on to become head chef then an external consultant for several companie
