Pizza Levantine
Ingredients
- Homemade ricotta sauce
- Za'atar
- Mozzarella
- Cauliflower couscous with sumac and harissa
- Reduced San Marzano with Lebanese seven-spice
- Red onion
The dough: Biga with Manitoba, emmer and Pizzeria · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- All the time
- Caputo Pizzeria
Method
40% Manitoba Oro, 10% emmer and 60% Pizzeria.
Hydration 70%, fermentation 48 hours.