Back of the fridge
Ingredients
- San Marzano Strianese
- Mozzarella
- Oven-baked new potatoes with pepper and pecorino romano (oven-baked on grill · crushed)
- Grilled entrecôte with rub
- Lemon zest
- Tarragon
- Olive oil and smoked salt on the crust
The dough: Biga with Manitoba, emmer, semolina and Nuvola · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Manitoba Gold
- All the time
- Petra 8610 Semolina
- Caputo Super Cloud
Method
50% Manitoba Oro, 10% emmer, 10% Petra 8610 Semola and 30% Super Nuvola.
Biga, 75% hydration and 48 hours fermentation.