sponge

1. You wanna use Lukewarm water (not hot not cold) and add it in a glass or even a measuring thingy whatever you can find will be valid. You want to make sure it’s not too hot so it doesn’t kill your active dry yeast, and it should not be cold either. You can now add your active dry yeast and mix until you see everything super well disolved. Make sure to cover with plastic wrap or damp paper and allow it to rest for about 10 minutes, always in a warm place so it can fasten the process and you can eat it sooner.
   After 10 minutes or maybe it takes you a bit more or even less you want to see bubbles on the top like foam

Dough

1. On Our second step we are making our dough: you want to add in you mixing bowl all purpose flour and bread flour, salt and extra virgin olive oil.
2. Now you can add the sponge you proudly made before 🙂

kneading

1. Make sure to knead this Dough for about 15 minutes medium speed, if you feel like it needs more kneading leave it 2 more minutes, it should be a bit elastic.

resting

1. When the dough is properly kneaded you want to clean the bowl you used before or grab a new one, whatever- and add a bit of oil to the whole inside part of it, this is just so it doesn’t stick but you really don’t have to do this, i secretly almost never do it, and it literally happens nothing extra, it perfectly unsticks?
2. Make sure you cover it with a damp towel and allow it to proof for about 1h, if you are using the Same size as me this is what its gonna be looking like after one hour (in a warm place pls) but if you don’t use the same size as me, if smaller it’s gonna be looking way higher and if bigger it’s gonna be flatter

shape p1

1. You wanna divide the dough into 4 pieces, just weight them if you want to make it the Same weigh (total weight of the dough : 4 or as many pies you want). Roll each one into a ball and then roll out that ball using a rolling pan. You can put a bit of flour in your working table or counter top so it doesn’t stick at all. Don’t use to much of it tho.

filling

1. This is the easier step of all, you just wanna go check te ingredients list and first of all we are toasting the pine nuts for a second, in a pan without oil or anything, on low heat mixing so it doesn’t get burnt at all toast it until you see a bit of color, then you want to add it to the rest of filling ingredients. The toasting is gonna give the pine nuts the best flavor.

shape p2

1. Now make sure to stuff the crust, close the gaps first from the sides and them we are gonna pinch the top and the bottom together, look at the pictures please

second proof

1. This is where you wanna leave your perfectly shaped cheese pie on a baking pan and allow it to proof for about 20 minutes, its not gonna look so much bigger but this step is gonna make them be fluffier and smoother. Always make sure to cover the dough, if it dries out it’s gonna have so many cracks on the outside and it’s gonna look kinda patchy. Every resting should be done in a warm place.
2. Now you wanna paint the whole thing with beaten egg and add the rest of the filling in the middle. You can add some sesame seeds on the crust if you want

baking

1. Now you wanna bake it at 200 C or 392 F for about 15 minutes or until golden brown, maybe it’s gonna take you a bit loner than that but I honestly can’t remember how. Long you’re supposed to bake it for
2. eat