Steps

• Quick rise: Dissolve the yeast in the water, add the flour and salt, knead everything well, form a ball, and let it rise for about 3 hours.

  

• Once risen, take the dough, roll it out, fill it with a layer of tomato sauce, mozzarella slices, roll it up, and let it rise for 30 minutes.

  

• For the slow rise, like mine: Dissolve the yeast in the water, pour it into the mixer, add the flour and salt.

• Work the dough, it should be firm; if it’s too soft, add a bit more flour.

• Take the dough and place it in a covered bowl, let it rise for a couple of hours.

• After the time has passed, take it and put it in a food bag or a bowl, as you prefer, seal it, and place it in the fridge.

• Let it rise overnight.

• The next day, take the dough, remove it from the fridge, take it out of the bag, place it in the bowl, and let it rise until doubled, 4 hours are enough.

• After the time has passed, roll out the dough on a work surface, fill with tomato sauce, slices of ham and provolone, roll it up, and seal the ends.

  

• Let it rise in a baking pan lined with parchment paper for 30 minutes; actually, you can also bake it immediately, but I prefer a little rest.

• Preheat the oven to 356°F; when it reaches temperature, bake the cylinder and cook for 15-20 minutes max.

• Take it out of the oven and cut into slices of 1.5-2 inches

  

• WITH THERMOMIX: Pour the yeast with the water into the mixing bowl speed 1 for 10 sec. Add the flour and salt, knead mode for 2.5 minutes.

  Bon appétit

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