Mushrooms, mushrooms & mushrooms
Ingredients
- sour cream
- Flute
- Dried Porcini Mushroom
- Mushroom
- Truffle
- XO-cognac
- Parmesan
- Liquid rosemary
Method
Roast at 400 °C in Effeuno. Have on the parmesan and floating rosemary after frying.
The dough: Direct Roman dough · 75% · 24 hours
Direkte · 24 timar
Flour types
- Caputo Saccorosso
- Petra 8610 Semolina
- Caputo Pizzeria
Method
Direct Roman-style dough with 20% Caputo Saccorosso, 30% Petra 8610 Semola and 50% Caputo Pizzeria.
Hydration 75%, fermentation 24 hours.