Mega Duplex Secret
Ingredients
- Mega Duplex pasta sauce
- Mozzarella
- Lomo cured ham from Ask
- Basil
Method
Top with pasta sauce, mozzarella, lomo and basil. Roast at 410 °C in Effeuno.
The dough: Biga with Piantoni, emmer and Nuvola · 75 % · 48 hours
Biga · 48 timar
Flour types
- Piantoni Mill LG
- Emmer from Volda Mylne
- Caputo Super Cloud
Method
40% Molino Piantoni LG, 10% stone ground emmer from Volda Mylne and 50% Caputo Super Nuvola.
Biga, 75% hydration and 48 hours fermentation.