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A starchy pizza in the Sicilian-American tradition. Defined by basil, high-protein flour, active dry yeast.
The layered composition of Burratina di Margherita — from foundation to finish.
Combine active dry yeast, warm water, flour with 13 to 14 percent protein, diastatic malt, ice water, fine sea salt, extra virgin olive oil, olive oil to form the dough, then knead, rest, and proof until relaxed and aerated.
