● 1: Tuna, onion and mozzarella.
Flour caputo pizzeria. 63% hydration, 24h fermentation.
● 2: Olive taggiasche, anchovies, capers, salted ricotta.
Flour caputo pizzeria. 63% hydration, 24h fermentation.
● 3/4: Artichoke, fontina, lardo di colonnata, lemon zest.
Dough with lemon zest, flour mulino dalla giovana napoletana.
50% biga, 75% hydration, 24h fermentation.
● 5: Saffron, ossobuco, parmesan cream.
Dough with saffron, flour mulino dalla giovanna napoletana + caputo semola.
80% biga, 80% hydration, 24h fermentation.
by IlBella