Eight cheeses
Ingredients
- Strianese San Marzano
- Milk cream
- Pecorino
- Ricotta
- Parmesan
- Gorgonzola
- Västerbotten cheese
- Vellagra Fanaost
- Blue Selbu
- Extra virgin olive oil
- Quince jam with rosemary and thyme
Method
Top with tomato sauce, cheese and olive oil. Roast at 450°C in Effeuno and finish with quince jam. Sourdough with Caputo Cuoco and 65% 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.