Jack-o’-pizza
Ingredients
- Grass carp puree
- Flute
- Nutmeg
- Cinnamon
- Provolone
- Grilling pumpkins
- Paprika powder
- Cayenne pepper
- Grasshopper
- Salt
- Pepper
- Smoked paprika powder
Method
Make a puree with butternut squash puree, nutmeg and cinnamon. Top with provolone and grilled squash with paprika, cayenne and nutmeg. Roast at 430°C and finish with toasted pumpkin seeds with salt, pepper and smoked paprika.
The dough: Biga with Manitoba and Petra 0102 · 70 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 0102 Type 1
Method
60% biga.
Flour mixture: 60% Manitoba Oro and 40% Petra 0102 Tipo 1.
Hydration 70%, fermentation 48 hours.