What's up, doc?
Ingredients
- Hello yellow Datterini
- Mozzarella
- Juanitas
- Grilled peppers
- Oven-baked carrot
- Gruyère
Method
Top with the yellow tomatoes, mozzarella, Juanitas, grilled peppers, roasted carrots and Gruyère. Roast at 430 °C in Effeuno.
The dough: Biga with Nuvola, Saccorosso and two Petra flours · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Caputo Saccorosso
- Petra 0102
- Petra 8610 Semolina
Method
Biga dough with 20% Caputo Nuvola Super, 20% Saccorosso, 50% Petra 0102 and 10% Petra 8610 Semola.
Hydration 72%, fermentation 48 hours.