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FUSION KITCHEN

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Eccellenza de pizza napoletana, con prefermento de masa madre, la “biga”

Following the canon of the Napoletana pizza tradition we have opted for a recipe that evolves positively to improve the digestibility of the dough. We prepare the pizza from a preferment called “biga”, a solid sourdough with alcoholic fermentation that favors the extensibility of gluten. The result is a pizza that stands out for its lightness and hydration, in which 86% of the dough is water.