Rustico Peinirli with prosciutto

INGREDIENTS

For the dough:

• 2000 g Tipo 01 Rustico flour
• 40 g salt
• 7 g yeast
• 1300 g water
• 40 g olive oil

For the filling:

• tomato sauce
• fresh Mozzarella cheese
• prosciutto
• arugula
• cherry tomatoes

INSTRUCTIONS

1. Put the flour, water and olive oil in the bowl of the dough maker and knead for 1-2 minutes at low speed, until the dough is uniform.
2. Let the dough rest for 30 minutes.
3. After the 30 minutes, add the yeast and salt and knead in the dough maker for 6-8 minutes at low speed.
4. Let the dough rest for 45-60 minutes.
5. Cut the dough in pieces of 180-200 g each.
6. Knead the dough into a round (ball) shape.
7. Refrigerate covered at 2- 4°C for 12-72 hours.
8. Use Spolvero flour to roll out the dough, giving it the shape of a peinirli (boat shape) or calzone.
9. Top with the recommended ingredients.
10. Bake at 300-350°C for 4-6 minutes