INGREDIENTS:
800g Caputo Tipo 1 (Type 1) Flour
200g Caputo Pizzeria (Type 00) Flour
600 to 700ml Water (room temperature)
2g/0.03oz fresh yeast
20g salt
1 tbsp Olive Oil
MARINARA SAUCE
150g Tomatoes sauce
150g Sautéed mix seafood
Handful parmigiano reggiano cheese
Oregano
Extra virgin olive oil
PIZZA WITH SAUSAGE MEAT & SMOKED SCAMORZA
100g Smoked Scamorza
Handful of Parmigiano Reggiano cheese
Oregano
Extra virgin olive oil
PIZZA SACCENSE
3 anchovies
Onions (julienned) or spring onions
Oregano
Salt
Extra virgin olive oil
* You can use 100 % Flour type 0 or type 00 for alternative.
Happy cooking,
Chef Morris Danzen
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