Any alter-nut-ives?
Flour type: Pulcinella Oro Fermentation method: Direct Hydration: 67% Maturation time: 48 hours Ingredients for 1 pizza: 280 gr. Pizza dough 120 gr. Pistachio…
Tag: pizzaproject
Pretty Shellfish
Flour type: Farina Costa d’ Amalfi Oro Fermentation method: Indirect / Biga Hydration: 70% Maturation time: 48 hours Ingredients for 1 pizza: 310 gr.…
Fare la Scarpetta
Flour type: Farina Costa d’ Amalfi Oro Fermentation method: Indirect / Biga Hydration: 72% Maturity time: 48 hours Ingredients for octopus: 4 octopus tentacles…
Ceasar’s Crown
Flour type: Pulcinella Oro Fermentation method: Direct Hydration: 67% Maturation time: 48 hours Ingredients for 1 pizza: 300 gr. Pizza dough 100 gr. Parmesan…
The redemption of Kinara
Flour type: Costa d’ Amalfi Oro Fermentation method: Direct Hydration: 70% Maturity time: 48 hours Ingredients for 1 pizza: 300 gr. Pizza dough 70…
Magenta riot
Flour type: Vesuvio Fermentation method: Indirect - Biga Hydration: 76% Maturation time: 48 hours Ingredients for 1 pizza: 300 gr. Pizza dough 100 gr.…
Deluxe
Farina type: Blend for pizza "Tonda" Fermentation method: Indirect - Biga Hydration: 75% Maturation time: 48 hours Ingredients for 1 pizza: 300 gr. Pizza…
Zucca dell’artista
Flour type: Farina "Costa D' Amalfi" tipo 0 Fermentation method: Indirect - Biga Hydration: 70% Maturity time: 48 hours Ingredients for 1 pizza: 300…
Marinara Evoluzione
Flour type: Farina "Pulcinella" tipo 0 Fermentation method: Direct Hydration: 65% Maturity time: 24 hours Ingredients for 1 pizza: Pizza dough 280 gr. 100…
Soy Story
Flour type: Farina Pietra Tipo 1 30% (Biga) Farina Costa d’ Amalfi 70% (Closing) Fermentation method: Indirect - Biga Hydration: 70% Maturity time: 48…