Description

Starter Dough Ingredients:

35.27 oz. Special MQ Flour

15.87 oz. water

0.35 oz. yeast

Second Dough Ingredients:

10.58 oz. Starter Dough

34.57 oz. Happy Flour MQ

0.7 oz. malt

0.88 oz. fine sea salt

0.53 oz. potato starch

0.71 oz. toasted bran number 1 MQ

21.16 oz. water

1.41 oz. extra-virgin olive oil

0.53 oz. compressed yeast

Filling Ingredients (as much as needed):

Gorgonzola

Chopped Walnuts

Celery, thinly sliced

Directions:

When preparing the starter dough, use formula 55 and be mindful of the temperature. Let the starter dough rise for 24 hours at 68F. Combine all of the ingredients in the second dough, and mix until a homogenous consistency is achieved, knead the dough for 10 minutes, and then form balls of about 14.11 oz. each. 

Let the dough rise for 3 more hours at 86F and 75% humidity. Meanwhile mix the Gorgonzola with the chopped nuts and thinly sliced celery (adding olive oil, salt and pepper as needed). 

Take two equal pieces of dough and make two circles. Spread the mixture on the bottom circle and cover with the second one, making sure the edges are sealed.

Bake for 15 minutes at 500F.