18 hours dough, 75% hydration with 80% tipo 0 buongivanni and 20% country grains Allison's.
Toppings were: tomatoe sauce base, fried aubergine, fior di latte and post bake basil and ricotta salata cheese
Loved every bit of it.
by ilsasta1988
18 hours dough, 75% hydration with 80% tipo 0 buongivanni and 20% country grains Allison's.
Toppings were: tomatoe sauce base, fried aubergine, fior di latte and post bake basil and ricotta salata cheese
Loved every bit of it.
by ilsasta1988