Savory Shell
Ingredients
Part Preparo
Part Acabamento
Process
01. Mix the grated Parmesan cheese and oregano in a bowl.
02. Set aside.
PREPARATION
01. Place the Zeelandia Versamix, salt, vinegar, and olive oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
02. Add the water and mix on low speed (speed 1) for approximately 3 more minutes or until homogeneous.
03. Add the fresh yeast and mix on low speed (speed 1) for another 2 minutes.
04. Beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Divide into pieces of 100 g. Round the dough.
06. Let rest for 10 minutes.
07. With the help of a rolling pin, roll out the dough in a pizza shape (as thin as possible) on a floured table.
08. With the help of a brush, remove excess flour from the dough.
09. Brush the pieces with a bit of water and sprinkle the reserved Parmesan cheese and oregano over the dough.
10. Using a fork, pierce the dough.
11. Cut the discs into 8 parts or desired sizes and place them on previously greased baking sheets.
12. Allow to ferment in a fermentation chamber (32°C) for approximately 30 minutes.
13. Bake at 160°C for approximately 25 minutes in a deck oven with little steam on a French bread baking sheet and for about 15 more minutes with the oven door open until dry.
Tips
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes with little steam and for about 10 more minutes at 130°C or until dry.
- To maintain the crunchiness of the shell, it is important to keep the dough very thin and not to overly moisten it before adding the topping.
Yield
1 Total of 1144 g
Equipment
Mixer , Steam Oven , Rolling Pin , Scale , French Bread Baking Sheet , Flat Baking Sheets , Fork , Brush , Pastry Brush , Round Cutter , Fermentation Chamber
Suggested shelf life
120
Nutritional table
| A serving of Porção de 40g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 428 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Savory Shell
Ingredients
Part Acabamento
How to make it
FINISHING
01. Mix the grated Parmesan cheese and oregano in a bowl.
02. Set aside.
PREPARATION
01. Place the Zeelandia Versamix, salt, vinegar, and olive oil in the mixer and mix on low speed (speed 1) for approximately 1 minute or until homogeneous.
02. Add the water and mix on low speed (speed 1) for approximately 3 more minutes or until homogeneous.
03. Add the fresh yeast and mix on low speed (speed 1) for another 2 minutes.
04. Beat on high speed (speed 2) for approximately 5 minutes or until reaching the veil point.
05. Divide into pieces of 100 g. Round the dough.
06. Let rest for 10 minutes.
07. With the help of a rolling pin, roll out the dough in a pizza shape (as thin as possible) on a floured table.
08. With the help of a brush, remove excess flour from the dough.
09. Brush the pieces with a bit of water and sprinkle the reserved Parmesan cheese and oregano over the dough.
10. Using a fork, pierce the dough.
11. Cut the discs into 8 parts or desired sizes and place them on previously greased baking sheets.
12. Allow to ferment in a fermentation chamber (32°C) for approximately 30 minutes.
13. Bake at 160°C for approximately 25 minutes in a deck oven with little steam on a French bread baking sheet and for about 15 more minutes with the oven door open until dry.
Tips
- Alternative baking:
* Turbo Oven: 140°C for approximately 15 minutes with little steam and for about 10 more minutes at 130°C or until dry.
- To maintain the crunchiness of the shell, it is important to keep the dough very thin and not to overly moisten it before adding the topping.
Yield
1 Total of 1144 g
Equipment
Mixer , Steam Oven , Rolling Pin , Scale , French Bread Baking Sheet , Flat Baking Sheets , Fork , Brush , Pastry Brush , Round Cutter , Fermentation Chamber
Suggested shelf life
120 hours
Nutritional table
| Porção de 40g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 152 | % VD (*) |
| Carboidratos (g) | 22 | % VD (*) |
| Açúcares totais (g) | 1.4 | % VD (*) |
| Aç adicionados (g) | 0.8 | % VD (*) |
| Proteínas (g) | 5.1 | % VD (*) |
| Gorduras totais (g) | 5.1 | % VD (*) |
| Gorduras saturadas (g) | 2.4 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 0.7 | % VD (*) |
| Sódio (mg) | 428 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.