The Mag
Ingredients
- The Flaming San Marzano
- Västerbotten cheese
- Smoked parmesan
- Parmesan
- Basil
- Mozzarella
Method
Top with tomato, cheese and basil. Roast at 410°C in Effeuno.
The dough: Biga with Piantoni, Nuvola and emmer · 72 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Caputo Super Cloud
- All the time
Method
Flour blend: 40% Molino Piantoni LG, 50% Caputo Super Nuvola and 10% emmer.
Biga, 72% hydration and 48 hours fermentation.