- 1000 g bread flour 350W
- 20 g salt
- 10 g yeast
- 200 g sourdough
- 30 g olive oil
- 680 g water
- 640 g Kaya
- 800 g mascarpone
Knead together all the ingredients, except for the Kaya and the mascarpone.
Improved kneading. Dough temperature: 23ºC.
Leave to rest for 20 minutes and divide into 150 g units.
Make into balls and leave to rest for about 18 hours at +5ºC.
Roll out a very thin pizza dough.
Fill with Kaya cream and mascarpone cheese.
Fold the dough over to enclose the filling, like a pasty.
Stone floor oven: 280ºC for about 10 min.