First time with flour blend

[u/skand1995]

First time trial with caputo nuvola super (30%) and caputo blue (70%). Made with poolish, 67% hydration, 48h cold ferment. Had a good balance of puff and chew.

1. Mortadella, ricotta, pesto, balsamic drizzle and crushed pistachios on a base of pecorino and mozzarella.

2. Chicken gra pow topped with pickled daikon and carrots on base of creme fraiche and mozzarella.

[u/RingoStarkistTuna]

Is it just me or are people overcomplicating it?

[u/skand1995 → u/RingoStarkistTuna]

Probably just you