Steps

1. In a bowl, combine bread flour 250g, sugar 5g, and salt 2.5g. Mix well.
   🕒 01:03
2. Add lukewarm water 1/2 cup and mix with a fork.
   🕒 01:11
3. Add extra virgin olive oil 50g and continue mixing with a fork.
   🕒 01:16
4. Knead the dough firmly until smooth. [Key Tip!] The olive oil and lukewarm water make the dough relatively smooth. Knead from the outside towards the center to develop gluten.
   🕒 01:27
5. Lightly shape the dough and let it rest for about 1 hour.
   🕒 02:07
6. Cut the mushrooms in half.
   🕒 02:44
7. Cut the king oyster mushrooms into slightly larger pieces.
   🕒 02:50
8. Remove the stems from the cherry tomatoes and cut them into quarters.
   🕒 03:01
9. Place white fish fillets (2 pieces) in an oven-safe dish and sprinkle lightly with salt.
   🕒 02:32
10. Add the cut mushrooms, king oyster mushrooms, capers (to taste), clams (to taste), and cut cherry tomatoes to the dish.
    🕒 02:48
11. Pour in about 130cc of water so that the fish is halfway submerged, and add extra virgin olive oil (to taste).
    🕒 03:08
12. Add the fresh parsley leaves to the dish as a herb.
    🕒 03:37
13. Bake the dish with the ingredients in the oven for about 6 minutes.
    🕒 03:42
14. Lightly flour the rested dough and roll it out evenly and thinly with a rolling pin to cover the oven-safe dish.
    🕒 06:05
15. Brush the rim of the dish with egg yolks (2) mixed with a little water.
    🕒 06:33
16. Cover the dish with the rolled-out dough and press the edges firmly to seal.
    🕒 06:44
17. Brush the entire surface of the dough with the beaten egg yolk.
    🕒 07:09
18. Place in the oven and bake at 210°C (410°F) for about 15 minutes.
    🕒 07:17
19. Remove from the oven once baked.
    🕒 08:32
20. Open the baked dough and serve.
    🕒 08:53