Creole
Ingredients
- Strianese San Marzano tomato sauce
- Milk cream
- Iron paprika
- Yellow pepper
- Orange bell pepper
- Green bell pepper
- Salami
- Coppata
- Oregano
- Olive oil
Method
Top with tomato sauce, fior di latte, peppers, salami, coppata, oregano and olive oil. Fry at 460°C in Effeuno.
The dough: Poolish with Manitoba and Cuoco · 70% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
Method
30% poolish.
Flour blend: 30% Manitoba Oro and 70% Cuoco.
Hydration 70%, fermentation 72 hours.