Nduja kale
Ingredients
- sour cream
- Sila kefir
- Whey
- Vinegar
- MSG
- Nduja
- Kale
- Salt
- Oil
- Honey
Method
Massage the kale with salt and oil. Bake the pizza at 400°C in Effeuno. Drizzle with honey after baking.
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.