Andrzej Piekarz

Italian pizza with Polish (Silesian) soul prepared on dough based on Biga's preferment on Petra 5037 flour. Refreshment prepared on Bongivanni Vera flour (65% dough hydration). The dough matured for a total of about 48 hours. The dough was very tender and fluffy, making a good base for ingredients. Pizza is to reflect and promote regional Polish (Silesian) dish - beef roulade with dumplings and red cabbage. Pizza consisting of blue cabbage mousse, mozzarella, pulled beef, baked potatoes with thyme, strips of beef sauce and dots of grilled pepper and pickled cucumber mousse. I strongly believe that such a composition may seem interesting for pizza gourmets, especially as it presents a regional Polish character.