Wood-Fired Bola de Presunto

For the dough:

In the bowl of a stand mixer, add the warm water and yeast and let bloom for about 5 minutes. Then add the flours and salt. Knead until incorporated. Then slowly add margarine, butter, or shortening one tablespoon at a time, waiting until each has been well mixed into the dough. After all of the fats have been mixed, knead until dough has developed sufficient gluten and comes away from the sides of the bowl.

Cover dough and set aside in a warm, draft-free place to rise for 1 hour or until doubled.

Now is a good time to light your Cru oven.

Once the dough has risen, turn out onto a floured work surface and divide - 1/3 section and 2/3 section. Roll the bigger section and place in a greased 9”x9” tin, making sure the dough also covers the sides. Drizzle olive oil over the dough and generously place ham and chorizo (if using) over the dough.

Roll out the remaining 1/3 and place over the filling to cover, then fold the sides onto the top to seal. Brush the top with a generous amount of olive oil.

Once your Cru has reached 450°F to 500°F, place the pan in the Cru and bake, rotating pan every 5-7 minutes or so. Bake for a total of 30 minutes, or until the internal temperature of the bread part has reached 200°F when taken with a pen thermometer.