Cheeseburger
Ingredients
- Strianese San Marzano tomato sauce
- Milk cream
- Burger
- Cheese sauce
- Extra virgin olive oil
- Sylta iron gate
- Pickle
Method
Top with tomato sauce, fior di latte, burger, cheese sauce and olive oil. Roast at 460°C in Effeuno. Finish with pickled red onion and pickled cucumber. 30% poolish, 93% Caputo Cuoco and 7% emmer, with 68% hydration.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.