Peinirli – with Caramelized Onions, Goat Cheese & Smoked Pancetta

INGREDIENTS

For the Dough:

• 1000 g Tipo 00 Classico flour
• 800 g Tipo 01 Rustico flour
• 200 g Spolvero flour (for shaping)
• 50 g salt
• 40 g butter (82% fat)
• 10 g yeast
• 1300 g water

For the Filling:

• Smoked pancetta
• Mozzarella
• Goat cheese
• Caramelized onions
• Tomato sauce

INSTRUCTIONS

Dough Preparation:

1. Combine all dough ingredients in a spiral mixer.
2. Knead on first speed for 5 minutes, then on second speed for 8–10 minutes.
3. Divide the dough into 180–200 g portions and shape into round balls.
4. Let rest at room temperature for 45–60 minutes, then refrigerate covered at 2–4°C for 24–72 hours.

Shaping and Baking:

1. Using spolvero flour, open each dough ball into an oval shape.
2. Fill with the topping ingredients (see below).
3. Bake at 300–350°C for 4–6 minutes.