Classic Italian
Ingredients
- San Marzano Fountain
- Mozzarella
- Sicilian cured sausage
- Capers
Method
Top with tomato, mozzarella, cured sausage and capers. Fry at 415°C in Effeuno.
The dough: Biga with Petra and Pizzeria · 70% · 30 hours
Biga · 30 timar
Flour types
- Petra Quail 0102
- Caputo Pizzeria
Method
50% Quaglia Petra 0102 and 50% Caputo Pizzeria.
Biga, 70% hydration and 30 hours fermentation.