Pear and truffle
Ingredients
- Tomato sauce
- Basil
- Mozzarella
- Truffle cream
- Extra virgin olive oil
- Thinly sliced pear
- Walnuts
Method
Use tomato sauce, basil, mozzarella, truffle cream and olive oil. Top with thin pear slices and walnuts.
The dough: Poolish with Cuoco and Emmer · 70% · 64 hours
Poolish · 64 timar
Flour types
- Caputo Cook
- All the time
Method
Flour mix with Caputo Cuoco and 7% emmer.
Hydration 70%.
Poolish 30% for 18 hours at room temperature, then 10 hours at room temperature and 36 hours cold.