Delicious, filling sourdough pizza snails.
Pizza snails with sourdough
Almost the same recipe as the sweet version, with a slight modification.
Ingredients
Pasta
- 300 g milk lukewarm
- 75 g vaj
- 25 g olive oil
- 200 g sourdough
- 700 g flour
- 12 g salt
- 1 db Egg all
- 3 db egg yolk
Filler
- concentrated tomatoes
- bazsalikom
- oregano
- salt
- pinch of sugar
- black pepper
- machine sonka
Instructions
- Knead the dough with all the ingredients.
- Then place in a greased baking dish for 1 hour.
- Fold 3* doughs every hour. We start folding the dough, I make a laminate like a pastry dough with a window, then fold it like an envelope and roll it up. We let it rest for 1 hour.
- Fold again, this time not as big, massage with your fingertips, fold and roll up the dough. Let it rest again for 1 hour.
- Fold the dough in one last time, I used a petal crust. Grab hold of the dough and pull it upwards in small movements, then fold it over to the opposite side, going around in a circle, and at the end, flip the whole dough over. Leave to rest in a warm place for about 2 hours.
- On a floured surface, roll out the dough into a rectangle. Then brush with olive oil and tomato pizza filling. I also sprinkle a little water on the surface. Fold in the two sides of the dough so that the filling doesn't run out. Then carefully roll it up.
- Slice into 2-3 cm pieces and place on a baking tray lined with baking paper. Brush with a mixture of 1 egg and 1 sip of milk. Then cover them and leave them to rise for about 3-4 hours in a warm place.
- Preheat the oven to 180°C on the bottom-up baking programme.
- When they are cooked, brush them once more with the egg and milk mixture.
- Place them in the oven and bake for 25-30 minutes until the snails are done.
