Chicago-style Margherita
Ingredients
- Tomato
- Tomato puree
- Raudvinseddik
- Brown sugar
- Salt
- Extra virgin olive oil
- Oregano
- Basil
- Merian
- Milk cream
Method
Roast at 270 °C in Effeuno.
The dough: Chicago-poolish with polenta · 65 % · 72 hours
Poolish · 72 timar
Flour types
- Caputo Cook
- Polenta
- Caputo Pizzeria
Method
Poolish dough with 10% Caputo Cuoco, 7% polenta and 83% Caputo Pizzeria.
Hydration 65%, fermentation 72 hours.