Recipe detail

Pastry Pizza with Parma ham and arugula

26. 1. 2024

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Italian

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Program steps

  • Preheating:
  • 255 °C

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1
Hot air
50 %
time icon Termination by time
time icon 00:06 hh:mm
probe icon 240 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit

Name Value Unit
plain wheat flour 1 kg
fresh yeast 2 g
Salt 30 g
water 600 ml
crushed tomatoes 400 g
grated mozzarella 500 g
Parma ham slices 30 pcs
whole parmesan cheese 150 g
arugula 200 g

Nutrition and allergens

Allergens: 1
Minerals: K
Vitamins: C

Nutritional value of one portion Value
Energy 452.1 kJ
Carbohydrate 92 g
Fat 2.7 g
Protein 14.3 g
Water 0 g

Directions

Pour water into a bowl and mix the salt in it. Then add roughly 100g of flour and yeast and mix to a thin paste, then gradually add all the flour and mix into a smooth, elastic dough. Leave to rise for 2 hours at room temperature. After rising, cut into 8 portions, knead again and shape into round buns. We put it in a plastic container,
cover and leave to rise overnight at 16-18°C. The buns should have space around them so they don't stick together. The next day, we roll out the dough, apply tomatoes with a ladle, sprinkle with mozzarella and place in a preheated combi oven. After baking, add torn slices of Parma ham on top, sprinkle with fresh arugula and parmesan shavings.

Recommended accessories

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