Hearty Rye - Pizzerinka Cone
Dough and Filling — a Zeelandia recipe in 2 components, makes 30 pieces per 2.4 kg dough piece. Uses Zeelandia Hearty Rye Bread Mix 25 kg and Piri Piri Sauce 5 kg.
- mixing time (slow speed)
- 5 min
- mixing time (fast speed)
- 6 min
- dough temperature
- 25-27 °C
- pre-fermentation time
- 10 min
- resting time (rounded pieces)
- 10-15 min
- proofing time (final)
- 30 min
- baking temperature
- 230 °C
- baking time
- 17-18 min
Ingredients
Dough
| Ingredient | Quantity |
|---|---|
| Zeelandia Hearty Rye Bread Mix 25 kgPrawdziwie Żytni 25 kg (rye bread mix) | 100.00 kg |
| Oil | 5.00 kg |
| Yeast | 3.00 kg |
| Water | 57.00 kg |
Filling
| Ingredient | Quantity |
|---|---|
| Piri Piri Sauce 5 kg | 30.00 kg |
| Vegetable mix | 30.00 kg |
| Yellow cheese | 20.00 kg |
Method
- Dough
Mix all ingredients (except the additions) for 5 minutes on slow speed and 6 minutes on fast speed. Dough temperature: 25-27°C.
- Dough
Initial fermentation of the dough: 10 minutes.
- Dough
Divide the dough into pieces of 2.4 kg, round them and leave for 10-15 minutes.
Divide each 2.4 kg piece into 30 portions and round them.
Roll out each portion into a thin flat disc, add the filling and roll up into a cone shape.
Place on corrugated trays and sprinkle with grated cheese.
Final proofing: about 30 minutes.
Bake at 230°C for 17-18 minutes.
- Filling
Mix the Piri Piri sauce with the vegetables.
Zeelandia recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.