Pinsa pockets

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/pinsa-pockets

Total time

5 Hours 1 Minutes

Baking/cooking time

10 Minutes

Rest time

4 Hours

Difficulty

easy

Ingredients

for 4 pinsa pockets

Portions

		FOR THE DOUGH
500	g	Mix Pinsa
320	g	lukewarm water
15	g	extra virgin olive oil
10	g	salt
		FOR THE FILLING
240	g	stracciatella or burrata
16	slices	mortadella
2	tablespoons	pistachios, roasted and salted
		ADDITIONALLY
	q.s.	durum wheat semolina
	q.s.	extra virgin olive oil
	q.s.	basil leaves

Preparation

Place the pinsa baking mix in the mixing bowl, add approx. 3/4 of the water and turn on the stand mixer. After a few minutes, add the remaining water, the salt and the extra virgin olive oil. Continue kneading until a smooth and elastic dough has formed that has pulled away from the bottom and sides of the bowl and wrapped around the dough hook. This takes approx. 20 minutes. Of course, the dough can also be kneaded by hand.
Turn the dough out onto a work surface, fold it a few times, shape into a ball and place back in the bowl. Cover and leave to rise in a warm place until the dough has doubled in volume. This takes approx. 2 hours.
Once the dough has doubled in volume, transfer it to a work surface dusted with durum wheat semolina and divide into 4 equal pieces. Take one piece at a time, press it out slightly with your hands to form a small square, roll it up, rotate 90 degrees, roll it up again and pinch the dough at the back to form a smooth ball. Dust with semolina and place in a baking dish or other container, ideally with a lid. Cover and leave to rest until doubled, approx. 2 hours. In the meantime, coarsely chop the pistachios.
Once the dough balls have doubled in volume, preheat the oven to 240 °C ( 464 °Ftop/bottom heat or 220 °C (428 °F) fan if baking multiple trays at once. Line one or two baking trays with baking paper.
Place each dough ball on the semolina-dusted work surface and press outward from the centre with your fingertips to form a disc approx. 20 cm in diameter. Drizzle one half with a little extra virgin olive oil, fold into a half-moon and drizzle the top surface with a little more olive oil. Transfer to the baking tray. Repeat with the remaining dough balls.
Bake at 240 °C ( 464 °F) top/bottom heat or 220 °C (428 °F) fan for approx. 10 minutes until the surface is golden brown. Remove from the oven, open the pockets and fill with mortadella, stracciatella and chopped pistachios, and serve.

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Pinsa pockets

In collaboration with Julia Morat

Ingredients

Preparation

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