Hi Franco!
Ingredients
- Extra virgin olive oil
- Milk cream
- Reduced San Marzano tomato sauce
- San Marzano-tomatfiletar
- Burrata
- Basil emulsion
Method
Roast with olive oil and fior di latte at 460°C in Effeuno. Top with tomato reduction, tomato fillets, burrata and basil emulsion. 30% poolish, 30% Manitoba Oro, 70% Saccorosso, 70% hydration and red wine vinegar.
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.