00 flour 216 g
Whole wheat flour 30 g
Sifted high-extraction flour 30 g
Water 162 g
Sourdough starter 48 g
Salt 7.5 g
Olive oil 3 g
Sugar 1.8 g
Diastatic malt powder 0.9 g
Whole milk – part skim Mozz + 6 month aged provolone
48 hours in the fridge.
550°
by Jzaharek53