The Iberico Collective
Ingredients
- Strianese San Marzano
- Basil
- Milk cream
- 36 Months Ibérico Bellota Pata Negra
- Arugula
- Cherrytomatar
- Västerbotten cheese
Method
Roast at 435°C in Effeuno.
The dough: Direct dough with Pizzeria and semolina · 72% · 30 hours
Direkte · 30 timar
Flour types
- Caputo Pizzeria
- Petra 8610 Semolina
Method
80% Caputo Pizzeria and 20% Petra 8610 Semola.
Direct dough, 72% hydration and 30 hours fermentation.