Special Holiday Roman Pizza in padella with potato and lightly salted trout.

We started with Al Taglio 80% hydros dough, let it cold ferment for 60 hours, then we put thin layer of potato, followed by drizzle of garlic oil.

After baking in cast iron pan (dry-bake without any oil on the bottom), we cut it and add trout, sweet onoin, dill and black pepper. Also some cowberries or cranberries and 1 small piece of butter in the center.

Better eaten cold.

The combo was really out of this world, so the dough was also from the outter space.