The one with brown sugar
Ingredients
- Ricottasaus
- Mozzarella
- Vellagra cheddar
- Brown sugar
Method
Top with ricotta sauce, mozzarella, cheddar and brown sugar. Bake at 430°C in Effeuno.
The dough: Biga with Nuvola Super and semolina · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
Method
80% Caputo Nuvola Super and 20% Petra 8610 Semola. 40% of the flour is used in the biga.
Hydration 75%.
Fermentation 48 hours.