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Pizzakollektivet / Pizzadeig: biga, poolish og direkte deig / Direct dough with Piantoni MD · 75% · 30 hours

Direct dough with Piantoni MD · 75% · 30 hours

Direkte · 30 timar

Flour types

Piantoni Mill MD

Method

Direct dough with 100% Molino Piantoni MD, 75% hydration and 30 hours of fermentation.

Allergens and food safety

The recipe is an inspiration, not a guarantee of allergen or food safety. Always check product labeling, cross-contamination, storage and safe heat treatment. Read the safety information

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