2 c. shredded mozzarella cheese
1½ c. feta cheese
Mix all together in amixer with a paddle for two minutes. Remove and set aside for assembly.
4¾ c. bread flour
1 c. warm water
½ c. whole milk
1 tbsp. light olive oil
1¼ tsp. instant yeast
1½ tsp. sugar
In a small saucepan, warm milk to room temperature. Remove from heat. Add water, sugar and yeast and mix. Let sit for three minutes. Transfer the mixture to a mixing bowl. Mix with a dough hook for eight minutes. After eight minutes, reduce mixer speed and drizzle in the oil.Increase the speed and mix for another two minutes.
Transfer the dough into a large, oil-lined bowl and cover with a damp cloth. Let sit in a warm area (about 73˚F) for one hour.
After one hour, punch the dough down and cover again, letting it sit for another 30 minutes in the same environment.
1 whole egg
1 tsp. water
Crack egg and mix with water in a bowl. Set aside until needed.
1 batch dough
1 batch cheese filling
1½ tbsp. diced butter
Coarse finishing salt, kosher salt and black pepper, to taste
Egg wash, as needed
Preheat oven to 450˚F. After the dough has rested for 30 minutes, transfer dough onto a flour-dusted surface. Cut into four equal portions. Roll out into about an 8”-diameter round, about ¼” thick, and shape the dough edges into a football shape, pinching the tips.
Transfer onto a parchment-lined sheet tray. Fill doughs with 1 c. of the cheese filling. Egg wash the edges, sprinkle with finishing salt and cook in a 450˚F oven for 15 minutes. Remove from the oven and make a well in the center with the back of a spoon. Crack an egg into the middle. Season with salt and pepper and add butter pieces around the egg. Return to the oven and cook for five more minutes. Serve hot.