Neapolitan Pizza by Pizzakollektivet
Ingredients
- Hello San Marzano
- Milk cream
- Anchovy
- Capers
- Olive
The dough: Biga with Manitoba, Petra 3 and semolina · 72 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- Petra 3 Type 1
- Petra 8610 Semolina
Method
40% biga.
Flour mixture: 40% Manitoba Oro, 40% Petra 3 Tipo 1 and 20% semolina.
Hydration 72%, fermentation 48 hours.