Pizza Snails

Ingredients (8 pizza snails)

Dough

180 ml lukewarm water (±35°C / 95°F) (±¾ cup)
20 g fresh yeast, or 5 g dry yeast (±0.7 oz)
300 g all-purpose flour (±2⅓ cups)
15 ml olive oil (±1 tbsp)
2 ml sugar (±½ tsp)
2 ml salt (±½ tsp)

Toppings

Instructions

• In Ultimate Mixing Bowl (3.5L), add lukewarm water, then stir in yeast until completely dissolved. Add flour, olive oil, sugar and salt, and stir using a silicone spatula. Finish kneading dough by hand until it is smooth and elastic. Make sure it doesn’t stick to the bowl or to your hand.
• Fill a larger bowl (6L) or your sink halfway with approx. 37°C (99°F) water, seal the 3.5L bowl, place it in water and allow dough to rise for 30 min.
• In the meantime, slice mushrooms and panfry them with some oil for a few minutes. Cut sundried tomatoes in small pieces.
• Knead pizza dough again for approx. 30 sec. and dust it with some flour. Using a rolling pin, roll out dough on a floured surface to a rectangle, approx 25x45 cm.
• Spread tomato sauce and all other ingredients evenly on the dough. Roll up dough to make a 45 cm long log, then slice into 8 equal pieces.
• Dust the UltraPro 2L with some flour and place the 8 pizza snails vertically into it.
• Cover and allow to rise for approx. 20 min.
• Preheat oven to 200°C (400°F) without convection.
• Place UltraPro at the second lowest level in the oven and bake uncovered for approx 30 min.