Jawher Koubaa

Pizza Carbonara by Jawher Koubaa The recipe: Neapolitan dough using Biga 85 % as a fermentation method. 48h at 4° Dough ball: 275 gr Oven at 400 °C Ingredients: Parmesan cream Caramelized onion Fresh mushroom Fior di latte mozzarella Uncooked bacon pieces A breaded and fried egg yolks Parmesan Fresh Basilic