View in original language
- Organic Dry Yeast10 g
- Sugar2 tablespoon
- warm milk150 ml
- Warm water150 ml
- Oil90 ml
- Salt1 dessert spoon
- Wheat flour500 g
- Pepperoni1 unit(s)
- Onion1 unit(s)
- Corn1 unit(s)
- Mozzarella200 g
- Tomato Extract2 tablespoon
- Green smell1 to taste
- Oregano1 to taste
- Egg for brushing1 unit(s)
- In a bowl place the dry yeast, sugar, milk, water, salt and oil. Let rest for 5 minutes
- Then add the wheat little by little and stir with a spoon, when you see that the spoon can't handle it anymore, transfer it to a table/bench, add the rest of the wheat and knead until it comes off your hands. This dough is very good to work with and gets to the point quickly.
- When the dough reaches the point, return to the bowl, cover with a cloth and let it rest for about 30 min (until it doubles in volume)
- For the filling: the filling is to taste. You can do what you like. I've made it with ground beef, chicken with catupiry, sausage, pepperoni.
- For the stuffing like this, do it like this: start by lightly frying the pepperoni and put it on a plate. Cut the onion into rounds. The cheese can be grated or sliced.
- When the dough doubles in volume, flour the table/bench with wheat, and with the help of a rolling pin, open the dough in the shape of a rectangle. Don't make the dough too thick or too thin.
- We will put the stuffing only on one side of the dough, leaving the other side free to cover the stuffing, and leave a finger without stuffing on the sides
- Start by brushing the tomato paste and then add the stuffing. I put it in this order: pepperoni, onion, corn, green smell, cheese and pepperoni
- Close the dough and press the sides well so it doesn't leak.
- Brush the beaten egg, sprinkle with oregano and bake in a preheated medium oven until golden.