Gorgepizza
Ingredients
- Fresh cream 18%
- Milk cream
- Gorgonzola
- Extra virgin olive oil
- Walnuts
- Truffle puree
Method
Top with crème fraîche, fior di latte, gorgonzola and olive oil. Fry at 460°C in Effeuno. Add walnuts after 45 seconds and finish with truffle puree. Poolish with 30% Manitoba Oro, 30% Cuoco and 40% Integrale, 70% hydration.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.