Apricoco
Ingredients
- Tomato sauce
- Milk cream
- Fennel
- Dried apricots
- Orange peel
- Extra virgin olive oil
Method
Top with tomato, fior di latte, fennel, apricot, orange zest and olive oil. Roast at 460°C in Effeuno. Poolish with 30% Caputo Manitoba Oro and 70% Caputo Cuoco, 70% hydration.
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.