FILLING
01. Heat a frying pan with a drizzle of olive oil and sauté the minced garlic and chopped onion to taste.
02. Add the chopped red and yellow bell peppers and sauté.
03. Remove from heat and add salt and oregano to taste. Let it cool.
04. Add the grated mozzarella cheese and mix until homogenized. Set aside.
PREPARATION
01. Place Zeelandia Rustique Crispy and part of the cold water (400 ml) in the mixer and mix at low speed (speed 1) for approximately 2 minutes.
02. Gradually add the fresh yeast and the remaining cold water (180 ml) and beat at high speed (speed 2) for approximately 8 minutes or until reaching the veil point.
03. Add the crispy onion and homogenize for 30 seconds.
04. Divide into parts of 110 g. Shape into balls.
05. Cover with plastic wrap. Let rest for 15 minutes.
06. Using a rolling pin, roll each dough into a round disc approximately 18 cm in diameter.
07. With the help of a brush, apply beaten whole eggs to taste on the first disc of dough.
08. Spread approximately 120 g of the reserved filling.
09. Brush the second disc of dough with beaten whole eggs to taste and place it over the filling with the brushed side down.
10. Brush the top of the second disc with beaten whole eggs to taste.
11. Again spread approximately 120 g of reserved filling.
12. Brush the third disc of dough with beaten whole eggs to taste and place it over the filling with the brushed side down.
13. Brush the top with beaten whole eggs and sprinkle grated Parmesan cheese and oregano to taste.
14. Place on previously greased smooth baking trays and mark the center of the dough with a 6 cm diameter cutter.
15. Cut the edges of the disc into strips of approximately 2 cm and twist.
16. Ferment in a fermentation chamber (32°C) for approximately 50 minutes.
17. Bake at 210°C for approximately 18 minutes in a deck oven.

TIP
- Alternate baking:
* Turbo Oven: 180°C for approximately 15 minutes.
- The filling can be substituted with another according to preference.