RECIPES BAKERY
Peinirli Salsiccia
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:
- Pecorino cream
- Mozzarella
- Salsiccia sausage
- Truffle oil
- Parmesan cheese
INSTRUCTIONS
Dough Preparation:
- Combine all dough ingredients in a spiral mixer.
- Knead on first speed for 5 minutes, then on second speed for 8–10 minutes.
- Divide the dough into 180–200 g portions and shape into round balls.
- Let rest at room temperature for 45–60 minutes, then refrigerate covered at 2–4°C for 24–72 hours.
Shaping and Baking:
- Using spolvero flour, open each dough ball into an oval shape.
- Fill with the topping ingredients (see below).
- Bake at 300–350°C for 4–6 minutes.
THE FLOURS OF THE RECIPE
Fine Flour
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:
- Pecorino cream
- Mozzarella
- Salsiccia sausage
- Truffle oil
- Parmesan cheese
INSTRUCTIONS
Dough Preparation:
- Combine all dough ingredients in a spiral mixer.
- Knead on first speed for 5 minutes, then on second speed for 8–10 minutes.
- Divide the dough into 180–200 g portions and shape into round balls.
- Let rest at room temperature for 45–60 minutes, then refrigerate covered at 2–4°C for 24–72 hours.
Shaping and Baking:
- Using spolvero flour, open each dough ball into an oval shape.
- Fill with the topping ingredients (see below).
- Bake at 300–350°C for 4–6 minutes.