Jerusalem artichoke with provola and arugula
Ingredients
- sour cream
- Flute
- Provola
- Butter-fried Jerusalem artichoke
- Smoked salt
- Arugula
- Parmesan
Method
Roast at 400°C in Effeuno. Top with arugula and parmesan after roasting.
The dough: Direct Roman dough · 75% · 24 hours
Direkte · 24 timar
Flour types
- Caputo Saccorosso
- Petra 8610 Semolina
- Caputo Pizzeria
Method
Direct Roman-style dough with 20% Caputo Saccorosso, 30% Petra 8610 Semola and 50% Caputo Pizzeria.
Hydration 75%, fermentation 24 hours.