Iberico and pickled figs
Ingredients
- San Marzano Fountain
- Milk cream
- Pure Iberian
- Pickled figs
Method
Fry the pizza with tomato and four di latte at 435 °C in Effeuno. Have for 42 months stored Ibérico and jam the fig after roasting.
The dough: Biga with semolina · 72% · 48 hours
Biga · 48 timar
Flour types
- Caputo Super Cloud
- Petra 8610 Semolina
- Caputo Saccorosso
Method
Biga dough with 30% Caputo Nuvola Super, 20% Petra 8610 Semola and 50% Caputo Saccorosso.
Hydration 72%.
Fermentation 48 hours.