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 shredded mozzarella cheese (300g)
2 1/3 cups of crumbled Brie cheese (300g)
2 3/4 cups of cooked ham, diced (440g)
2/3 cup of crumbled blue cheese (100g)
1 1/3 cup of grated Parmesan cheese (145g)
1 cup of dried tomato, halved (200g - for decoration)
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 shredded mozzarella cheese (300g)
2 1/3 cups of crumbled Brie cheese (300g)
2 3/4 cups of cooked ham, diced (440g)
2/3 cup of crumbled blue cheese (100g)
1 1/3 cup of grated Parmesan cheese (145g)
1 cup of dried tomato, halved (200g - for decoration)
Prepare the dough: in a stainless steel bowl, dissolve the yeast in 1/2 cup of water
Add the salt, sugar and olive oil, stirring well with a wooden spoon
Add half the flour and mix
Gradually add the remaining flour and water, stirring until the dough comes together (about 10 minutes)
Divide the dough into two parts, shape into balls and place on a baking sheet lined with flour
Cover with plastic wrap and let rest for about 50 minutes or until doubled in size
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 clean surface, roll out each piece of dough into an oval shape (about 40 cm long by 25 cm wide)
Make a border by folding the edges over and pressing with your fingers to form a boat shape
Place each boat on a large baking sheet lined with flour
Filling: cover 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 cheese melted (about 40 minutes)
Decorate with dried tomato and serve immediately
520 calories per serving
