Spanakopizza
Ingredients
- Fresh cream 18%
- Mozzarella
- Sautéed spinach
- Feta cheese cream
- Ricotta
- Lemon peel
- Extra virgin olive oil
The dough: Poolish with Manitoba and Saccorosso · 68% · 66 hours
Poolish · 66 timar
Flour types
- Caputo Manitoba Gold
- Caputo Saccorosso
Method
30% poolish.
Flour mixture: 30% Manitoba Oro and 70% Saccorosso.
Hydration 68%, with red wine vinegar.
Fermentation 33 hours at room temperature and 33 hours cold.