My Big Fat Greek Pizza
Ingredients
- Sautéed spinach
- Mozzarella
- Kalamata olives
- Pass
- Crushed pistachios
The dough: Poolish with Manitoba, Cuoco and emmer · 68% · 72 hours
Poolish · 72 timar
Flour types
- Caputo Manitoba Gold
- Caputo Cook
- All the time
Method
30% poolish.
Flour blend: 30% Manitoba Oro, 63% Cuoco and 7% emmer.
Hydration 68%.
Fermentation 12 hours at room temperature and 60 hours cold.