Spring
Ingredients
- Parsley pesto
- Milk cream
- Sugar peas
- Tomato sauce
- Shell of Amalfi lemon
- Extra virgin olive oil
Method
Top with parsley pesto, fior di latte, sugar snap peas, tomato sauce, lemon zest and olive oil. Roast at 460°C in Effeuno. Poolish with 30% Manitoba Oro, 30% Cuoco and 40% Integrale, 70% 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.