Paulo Santos

Froth & Flame (Edinburgh)

La ricetta

Flour Tanta Fibra Tipo2 W290 / poolish 100% 12 hours /final dough maturation 24 hours. Name of the pizza ; Pompei LaNapoletana. Ingredients; San Marzano D.O.P , Mozzarella Bufala D.O.P , Basil and extra virgin olive oil. Finish topping pizza; Steak Medium Rare, Modena Balsamic Pearls and drizzle with sauce made with ; extra virgin olive oil, Parmigiano Regiano 36 months mature, mint leaves, parsley leaves, Honey, garlic and salt & pepper.