3 hours (including raise and baking time)
2.5 dl lukewarm water
3 tbsp olive oil (42g)
1 teaspoon salt
450 g wheat flour (preferably typo 00 or other heavy gluten-containing flour)
50 g Mask flour (01 Pilsner or 02 IPA)
1 clove garlic
1 tin Chopped or peeled tomatoes
1 Grated Carrot
1 Grated Parsnip
2 tsp oregano
1 tsp basil
Salt and Pepper
A quince balsamic vinegar or white wine vinegar, if any
Mix Agrain® 02 flour and wheat flour together. Dissolve the yeast in the lukewarm water and add 1/3 of the flour mixture. Leave to stand for 30-45 minutes or until it starts to bubble.
Add the oil and salt to the bubbling yeast mixture, then add the remaining flour mixture, stirring a little at a time. When the dough is supple and does not stick to the table and fingers, do not put any more flour in. It may be there is a little flour left over, set it aside and use it when rolling out the dough.
When the dough becomes too firm to stir, turn it out onto a floured table and knead it for about 10 minutes until the dough is smooth and elastic.
Then put the dough in a bowl greased with olive oil and set aside with a slightly damp tea towel on the kitchen table for 11/2 hours (or until it has reached double size).
Swirl the onions and garlic in a squeal of olive oil in a frying pan. Add the grated carrot and parsnip and swirl with medium heat. Then add the chopped tomatoes and cook it up along with the spices. Season with salt and pepper and a little balsamic or white wine vinegar.
When the uplift is over, divide the dough into two equal pieces, gently shaping into a square pizza base.
On the two pizza bottoms add tomato sauce, grated mozerella and your favorite topping, for example:
Roll the dough together into a roulade and cut 4 cm thick pieces. Press them slightly flat on a piece of baking paper and bake the pizza snails at 230 degrees for 10-15.
The pizza snails can be frozen and taken up the evening before being used in the packed lunch.