May 17
Ingredients
- Ricotta
- Thyme
- Lemon peel
- Strianese San Marzano tomato sauce
- Mozzarella
- Caramelized red onion
- Blueberry
Method
Make ricotta cream with thyme and lemon zest. Top with tomato sauce, mozzarella, caramelized red onion and blueberries. Roast at 460°C in Effeuno. 30% poolish, 30% Manitoba Oro, 30% Pizzeria, 30% Nuvola and 10% emmer, with 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.