For the dough:
2 packets of biological yeast (30g)
1 1/2 cups of water (360ml)
2 tablespoons of salt
1/2 tablespoon of sugar
3 tablespoons of olive oil
4 3/4 cups of all-purpose flour (570g)
For the filling:
1/2 cup of tomato sauce (125ml)
3 cups of grated mozzarella (300g)
2 1/3 cups of crumbled brie cheese (300g)
2 3/4 cups of cooked ham, diced (440g)
2/3 cup of crumbled gorgonzola cheese (100g)
1 1/3 cup of grated Parmesan cheese (145g)
1 cup of dried tomato halves (200g - for garnish)
For the dough:
2 packets of biological yeast (30g)
1 1/2 cups of water (360ml)
2 tablespoons of salt
1/2 tablespoon of sugar
3 tablespoons of olive oil
4 3/4 cups of all-purpose flour (570g)
For the filling:
1/2 cup of tomato sauce (125ml)
3 cups of grated mozzarella (300g)
2 1/3 cups of crumbled brie cheese (300g)
2 3/4 cups of cooked ham, diced (440g)
2/3 cup of crumbled gorgonzola cheese (100g)
1 1/3 cup of grated Parmesan cheese (145g)
1 cup of dried tomato halves (200g - for garnish)
Prepare the dough: in a stainless steel bowl, dissolve the yeast in 1/2 cup of water
Add the salt, sugar, and olive oil and mix well with a wooden spoon
Add half of the flour and mix
Continue adding the remaining flour and water, gradually, until the dough becomes homogeneous and does not stick to the bowl (about 10 minutes)
Divide the dough into two parts, shape each into a ball, and place them in a 30cm x 45cm baking dish dusted with flour
Cover with a damp cloth and let it rest until it has doubled in volume (about 50 minutes)
To check if the dough is ready to be opened, make a small ball of it and place it in a cup with water; if it rises, it's ready
Preheat the oven to 280°C (very hot)
On a smooth surface, roll out each piece of dough into an oval shape (about 40cm long by 25cm wide)
Mold a 2cm border by folding it all around
Join the ends by pressing with your fingers to form a boat
Transfer each dough to a large baking dish dusted with flour
Filling: cover them with tomato sauce, including under the closed ends
Distribute the cheeses and ham in layers, ending with the cheeses
Bake in the preheated oven until the crust is lightly golden and the cheeses are melted (about 40 minutes)
Garnish with dried tomato halves and serve immediately
520 calories per serving
