Emmental and the melancholic bombweeds
Ingredients
- Strianese San Marzano
- Emmentaler
- Mozzarella
- Dried goat's milk
Method
Top with tomato, emmental, mozzarella and dried goat's cheese. Roast at 430 °C in Effeuno.
The dough: Biga with Nuvola Super and semolina · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
Method
80% Caputo Nuvola Super and 20% Petra 8610 Semola. 40% of the flour is used in the biga.
Hydration 75%.
Fermentation 48 hours.