Big Tuna
Ingredients
- Extra virgin olive oil
- Mozzarella
- Fennel
- Tuna tataki
- Mangokrem
Method
Fry the bottom with olive oil, mozzarella and fennel at 400 °C in Effeuno. Top with tuna sauce and mango cream after frying.
The dough: Biga with Saccorosso and Petra 0102 · 75 % · 48 hours
Biga · 48 timar
Flour types
- Caputo Saccorosso
- Petra 0102
Method
Biga dough with 40% Caputo Saccorosso and 60% Petra 0102.
Hydration 75%, fermentation 48 hours.