SonVivo Pinsa Pockets
SonVivo Pinsa Pockets based on SonVivo Pinsa
Pieces pieces
Ingredients
- 1000 g – 100% flour
- 100 g – 10% SONVIVO PINSA
- 20 g – 2% Fresh Yeast
- 17 g – 1,7% Salt
- 30 g – 3% Olive oil
- 650 g – 65% Water approx.
- 150 g – 15% Wash-in water
Finishing:
- Olive oil
- Arugula lettuce
- Brie
- Roasted walnuts
Working method
- Knead all ingredients, except the washing-in water, into a smooth and well developed dough.
- Only slowly add the wash-in water when this is almost finished kneading.
- Dough temperature approx. 26°C.
- Give a bulkproof of 90 minutes.
- Scale dough pieces approx. 60 grams and carefully shape them into round buns model. Handle lightly, do not degas too much.
- Dough rest for approx. 20 minutes.
- Then press into oval pinsas with your fingers and olive oil, and fold them together into a taco shape.
- Bake approx. 10 minutes at 250°C.
- When cooled sufficiently, finish as desired. For example, with arugula, brie, and roasted walnuts.
