Margherita 2.0 di Michael Stefanucci

Impasto:Farina tipo 1, 62% idratazione, 2,5% sale, 3% olio evo

Topping: salsa di pomodoro in cottura,

Dopo cottura: stracciata, pesto di basilico senz’aglio homemade, pomodorini confit, basilico fresco

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