Grilled Peach, Prosciutto di Parma, Stracciatella & Chilli Maple Sarni

I’ve always wanted to use grilled peaches in a sandwich. Thinly sliced and lightly charred on my griddle pan for a minute or two, they brought a caramelised sweetness and floral undertone to every bite, their slight tang cooled by the creamy Stracciatella and lush Parma ham. If I was in autopilot mode I would have reached for some balsamic drizzle, but I wanted to try something a little different, and the Maple Chilli drizzle worked an absolute treat; smoky sweetness with a little chilli kick, just what I like. (For the record, I tried one with balsamic drizzle and it was delicious too if you don't feel like making the Maple drizzle!)

Baker: Rich Payne / Dough & Behold
IG: @dough_and_behold
Makes: 4x200g dough balls
Prep time: 20 hours based on method below
Bake time: 60-90seconds @400°c in an Ooni pizza oven
Flour(s) used: Cotswold Regenerative All Purpose Flour

Making the Dough

This recipe is specific to these timings and temperatures.
20 hours at room temp (RT) 20°c (Start mixing at 5pm the day before, to bake at 1pm the following day - 20hrs in total)

First off, add 90% of your water to the bowl
Crumble all your Fresh yeast into the bowl (Or dried yeast) and mix in.
Add all your flour to the bowl
Turn you mixer on to a slow mixing speed and wait for the ingredients to combine
and mix until there are no dry bits.
Once there are no dry bits of flour, cover the bowl and let it rest for 30-45mins. This
allows the dough to absorb the water properly and let the gluten begin to develop.
After around 45 mins, add all your salt into the mixer and the remaining 10% water.
Mix at a slow speed to start with while to salt and water is mixed in, and then
increase the speed a little for a two - three minutes. When it looks like the dough is becoming smooth, stop the mixer and let the dough rest for about 10 mins.
After 10 mins, give the dough another mix for two minutes, then empty it out of the mixer onto a clean work surface and shape into a large ball, cover and let it rest of 10 mins.
After 10 mins give the dough ball a few folds, shaping it into itself and reshape into a tight ball. You can use a dough scraper to kind of push it along your work surface to develop surface tension so you end up with a nice, tight, smooth dough ball.
Place this Dough ball in a lightly oiled container with a lib.
Leave out at room temp overnight to bulk prove. (15hrs)
At 8am the next morning, empty the dough from your container out onto a
work surface and divide it into 4 x 200g dough balls.
Weigh the doughballs to make sure they are all even weights.
To shape the dough ball grab it in one hand and fold it into itself a few times to
make a tight, smooth ball.
Once you are happy your dough balls have enough surface tension place them into either a small dough tray, or for best results at home, I oil an individual breakfast bowl and place the Dough ball inside and cover it with cling film (or even better you can get silicon covers online that mean you use less cling film plastic)
Once your balls are in the bowls and covered, leave them out at room temp for another 5 hours and you are ready to bake. (You can ball up the night before you go to bed if you want to give your dough balls even longer time to rest) Both methods work well.

Making the Chilli Maple Drizzle

Gently warm a small pan of Maple syrup (I used about half of a 330g bottle) and add two tablespoons of dried Calabrian chilli flakes.
Stir gently on a low heat for 10-15mins, then pour it into a clean, sterilized glass jar for future drizzling joy! I’ve been putting it on everything (goes well on a poached egg for breakfast in the morning!)

Making the Sarnie

Open out your dough ball and stretch it to around 10inches, then;

Drizzle a little olive oil & grate a little parmesan on top
Grab the top end of the pizza dough and fold it over / pull it towards the front, so you have a half moon shape.
Place upon a pizza peel and launch into your pizza oven (Oven should be around 400ºC)
Watch your sarnie as it puffs up in the oven (around 60 secs)
When your sarnie is all puffed up, rotate it 180º for 20-30 secs to give the other side an even bake.
Remove the sarnie from the oven and place it on a clean work surface.
Carefully open the sandwich, it will be hot and steam will come out, so you can use oven gloves if you’d prefer.
Once the sarnie is open, add a small handful of Rocket to the base then spoon over some Stracciatella (don’t use all of it as you will be adding more as you build the layers!)
Next add all the slices of Prosciutto di Parma, then spoon over some stracciatella on top.
Take you grilled slices of peach and place them evenly on top, then add another small handful of Rocket, another spoon or two of Stracciatella, and finish with a drizzle of the Maple chilli drizzle and a sprinkle of sea salt
Fold the sandwich closed, slice into two or three and attempt to eat without it oozing everywhere!