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Margherita basil overdrive

Beklager, bildet er spist opp.

D.I.P. · 14/20

Ingredients

Method

Top with tomato sauce, basil emulsion, basil, pecorino and mozzarella. Roast at 410°C in Effeuno.

The dough: Biga with Piantoni, emmer and Nuvola · 75 % · 48 hours

Biga · 48 timar

Flour types

  • Piantoni Mill LG
  • Emmer from Volda Mylne
  • Caputo Super Cloud

Method

40% Molino Piantoni LG, 10% stone ground emmer from Volda Mylne and 50% Caputo Super Nuvola.

Biga, 75% hydration and 48 hours fermentation.