Simeon Stefanov

Blue pizza Verona. Made with blue spirulina, wholemeal flour with seeds, flour 5 Stagione oro gold, semola rimachinata, levito madre and dry yeast. The dough has risen for 72 hours at 4 to 6 degrees Celsius. The pizza is baked at 420 degrees for about 3 minutes. Garnished with Mutti tomato paste, mozzarella, dried fillet Elena (from the region) Boletus mushrooms, arugula, cherries and fresh home-made pesto from wild garlic (Allium ursinum) . Recipe 65% water 750 g 5 Stagione ORO GOLD flour 150 g semolina 100 g wholemeal flour with seeds 20 g blue spirulina 50 g levito madre 30 g salt 30 g olive oil 2 t dry yeast