The Isle of Man Collection
Ingredients
- San Marzano DOP Fountain
- Mozzarella
- Chicken liver
- Bacon
- Thyme sauce
Method
Top with tomato, mozzarella, chicken liver, bacon and thyme sauce. Fry at 415°C in Effeuno.
The dough: Biga with Petra and Manitoba · 72% · 60 hours
Biga · 60 timar
Flour types
- Caputo Super Cloud
- Petra 0102
- Wholemeal Manitoba
Method
30% Caputo Nuvola Super, 65% Petra 0102 and 5% Manitoba integrale.
Biga dough, 72% hydration and 60 hours fermentation.