Caprese with pecorino cheese
Ingredients
- Extra virgin olive oil
- Pecorino Romano
- Tomato
- Maldon-salt
- Pepper
- Basil
- Mozzarella cooler
Method
Ha on olive oil and pecorino before frying at 435 °C in Effeuno. Add tomatoes, salt, pepper, basil and mozzarella cheese after frying.
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.