Norwegian Wood
Ingredients
- Fresh cream 18%
- Strianese San Marzano tomato sauce
- Mozzarella
- Milk cream
- Ricotta
- Parmesan
- Extra virgin olive oil
- Quince jam with thyme
- Spruce syrup
- Spruce top
Method
Use crème fraîche on one half and tomato sauce on the other. Top with cheese and olive oil. Roast at 460°C in Effeuno and finish with quince jam, spruce bud syrup and spruce buds. 30% poolish, 30% Manitoba Oro, 70% Saccorosso, 70% hydration and red wine vinegar.
The dough: Direct DOP dough · 68% · 24 hours
Direkte · 24 timar
Flour types
- Flour type not specified
Method
Direct DOP dough with 68% hydration and 24 hours of fermentation.