Pizza al nero di seppia , salmone affumicato salicornia e caviale Belgo , servito con champagne veuve durand

For two pannetti

flour                    : 320 gr

mother yeast criscito

 molino caputo: 10 gr
dry yeast            : 12 gr
sugar                : 4 gr

himalaya salt    : 4 gr
sparkling water   : 170 gr
 evo oil                      : 14 gr 

60% 00 Caputo flour
40% Manitoba Caputo flour

 ---
for the tomatoes sauce
garlic powder
dryed dragon

sultan isot paprika smoked powder 

sea salt
for the pizza 

smoked Salmon
Salicornia
Caviar

 

 

per due pannetti

farina                     : 320 gr
lievito madre            : 10 gr
lievito secco             : 12 gr
zucchero                   : 4 gr
sale del Himalaya     : 4 gr
acqua    minerale     : 170 gr
olio evo                      :  14 gr 
= 524 gr per 2 pannetti