100% Central Milling Panissimo 00
Hand mixed/kneaded. 3-hrs bulk, 22-hrs ball (65-70F). At this hydration level, the dough is very similar to the Caputo and San Felice. Very light and easy to open. Baked at 850F for 70-80 secs. The crust was very light and tender just like the Caputo Pizzeria.
1) Cherry tomato, fresh mozz, basil
2) Iberico ham de bellota, manchego cheese, tomato sauce
3) Figs, prosciutto, garrotxa cheese, fresh mozz, marcona almond
4) Catalonian sausage, caramelized onions, red onion, fresh mozz