Capers
Ingredients
- San Marzano
- Mozzarella
- Capers
- Olive
- Pepper
- Caper powder
- Butter
- Soya
- Lemon
Method
Roast at 400°C in Effeuno. Add caper powder and butter with soy and lemon after roasting.
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.