Popeye with feta and olives
Ingredients
- Spinach
- Butter
- Milk cream
- Pass
- Olive
Method
Sauté the spinach in butter. Place it on the pizza with fior di latte, feta and olives. Bake at 400 °C in Effeuno.
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.